Sauces, Salads Recipes - California Tossed Salad

Ingredients

• 1/2 cup large pieces Walnuts

• 1/3 cup salad oil

• 1 tsp. seasoned salt

• 3 Tbs. lemon juice

• 1 tsp. granulated sugar

• 1/4 tsp. marjoram, crumbled

• 1/4 tsp. dill weed

• 1 1/2 quarts torn mixed salad greens

• 6 ozs. cooked shrimp or prawns (or 1 5-oz. can drained)

• 1 large tomato, cut in wedges

• 1/4 cup radish slices

• 1/4 cup ripe olive slices

• 2 Tbsp. chopped chives or green onion

• 1/4 cup cheese cubes

Makes 2 quarts salad, 4 large servings

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Method:

1. Toast walnuts lightly in small skillet over low heat with 1 tsp. oil, stirring frequently, about 5 minutes.

2. Remove from heat; sprinkle with 1/4 tsp. seasoned salt. Cool. Beat together remaining oil, salt, lemon juice, sugar, marjoram and dill weed.

3. In large bowl, combine greens, shrimp, tomato, radish, olives and chives. Stir dressing; pour over salad. Toss until evenly coated.

4. Add walnuts; toss again. Sprinkle with cheese. Serve at once.