Giant Green Salad

I recently had this at a big family dinner.....and loved it!
It's great for winter - you only need fresh lettuce and a pepper.

The recipe is to serve 85 ! :)
In black is the original quantities.
In red is 1/4 of the recipe.

3 T. butter (2 tsp.- 1 T.)
4 cups walnut halves (1 cup)
1/4 cup sugar (1 T.)
4 bunches romaine lettuce (1)
16 cups torn leaf lettuce (4 cups)
6 cups dried cranberries (1 1/2 cups)
4 medium, sweet, yellow peppers (1)
4 cups (16 oz) crumbled feta (1 cup or 4 oz)

Dressing:
4 envelopes Italian salad dressing mix (1)
2 cups vegetable or canola oil (1/2 cup)
1 cup balsamic vinegar (1/4 cup)
3/4 cup water (4 T + 1 tsp)

In heavy skillet, melt butter. Add walnuts. Cover over medium until toasted, about 4 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.

Meanwhile, combine salad ingredients. In a jar with tight lid, combine dressing ingredients. Shake well. Drizzle over salad and toss to coat. (I only used about 1/2 the dressing.) Sprinkle with sugared walnuts.