California Tossed Salad

Yield:
Makes 2 quarts or 4 large servings

Ingredients:

  1. 1/2 cup large pieces Diamond Walnuts
  2. 1/3 cup salad oil
  3. 1 teaspoon seasoned salt
  4. 3 tablespoons lemon juice
  5. 1 teaspoon granulated sugar
  6. 1/4 teaspoon marjoram, crumbled
  7. 1/4 teaspoon dill weed
  8. 1 1/2 quarts torn mixed salad greens
  9. 6 ounces cooked shrimp or prawns (or 1-5 oz. can drained)
  10. 1 large tomato, cut into wedges
  11. 1/4 cup radish slices
  12. 1/4 cup ripe olive slices
  13. 2 tablespoons chopped chives or green onion
  14. 1/4 cup cheese cubes
Directions:

Toast walnuts lightly in small skillet over low heat with 1 teaspoon oil, stirring frequently, about 5 minutes. Remove from heat; sprinkle with 1/4 teaspoon seasoned salt. Cool.

Beat together remaining oil, salt, lemon juice, sugar, marjoram and dill weed.

In large bowl, combine greens, shrimp, tomato, radish, olives and chives. Stir dressing; pour over salad. Toss until evenly coated. Add walnuts, toss again. Sprinkle with cheese. Serve at once.

Recipe compliments of The Diamond Walnut Company



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