California Tossed Salad


1/2 cup large pieces Diamond Walnuts
1/3 cup salad oil
1 teaspoon seasoned salt
3 tablespoons lemon juice
1 teaspoon granulated sugar
1/4 teaspoon marjoram, crumbled
1/4 teaspoon dill weed
1 1/2 quarts torn mixed salad greens
6 ounces cooked shrimp or prawns, or 1 (5 ounce) can, drained
1 large tomato, cut in wedges
1/4 cup radish slices
1/4 cup ripe olive slices
2 tablespoons chopped chives or green onion
1/4 cup cheese cubes


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.
Makes 2 quarts salad, 4 large servings.

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