Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/259/
California Tossed Salad
Customer Rating:
3
1 Ratings
0 Comments
Yield: Makes 2 quarts or 4 large servings
Ingredients
| 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 oz. can drained)
|
|
|
| 1 |
|
large tomato, cut into wedges
|
|
|
| 1/4 |
cup |
radish slices
|
|
|
| 1/4 |
cup |
ripe olive slices
|
|
|
| 2 |
tablespoons |
chopped chives or green onion
|
|
|
| 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
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/259/