Friday, April 23, 2010

California Tossed Salad

California Tossed Salad is a beauty to behold. 

According to my recipe book, EVEN MORE RECIPES FROM THE BACKS OF BOXES, BOTTLES, CANS, AND JARS by Ceil Dyer, it was first served many years ago in the executive restaurant at MGM Studios in Hollywood.  Later, it was adapted for a national ad by the Diamond Walnut Company.

I've been known to make substitutions based on my family's likes and dislikes and it always comes out good.


1/2 cup large walnut pieces
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 one 5 ounce can drained)
1 large tomato cut in wedges
1/4 cup radish slices
2 tablespoons chipped chives or green onion
1 tin manadarin slices drained
1/4 cup cheese cubes

Toast walnuts lightly in a small skillet over low heat with 1 teaspoon oil, stirring frequently, about 5 minutes.  Remove from heat; sprinkle with 1/4 tsp seasoned salt.  Cool.  Beat together remaining oil, salt, lemon juice, sugar, marjoram, and dill weed.  In a large bowl, combine greens, shrimp, tomato, radishes, olives, and chives.  Stir dressing; pour over salad.  Toss until evenly coated.  Add walnuts and mandarins; toss again.  Sprinkle with cheese.  Serve at once. 

I've been known to substitute peas for the shrimp and strawberries for the mandarin orange slices.  Have fun with this recipe.  It's very good. 

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