1 Ratings 0 Comments
Yield: Makes 2 quarts or 4 large servings
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.