Strawberry Fields & Caramelized Walnuts

SAN DIEGO -- Tom Kosciesza from Souplantation shares a great salad recipe with 10News viewers, just in time for National Salad Month.

Dressing
1 3/4 cups Strawberries-frozen/sweetened/sliced
1/2 cup Balsamic vinegar
4 teaspoons White sugar
1 tablespoon Dijon mustard
2 teaspoons Kosher salt
1/2 teaspoon Black pepper

Blend. Slowly drizzle 1/2 cup of canola oil to emulsify.

Caramelized Walnuts

2 cups Water
1 cup Walnut pieces
3 tablespoons White sugar

Boil water. Blanch walnuts for 30 seconds. Strain. Coat walnuts with sugar and bake at 325 degrees for approximately 10 minutes until toasted and caramelized.

Salad
4 cups Chopped romaine
4 cups Field greens/Mesculin mix
1 cup Sliced strawberries
1/4 cup Sliced red onions
1/4 cup Shredded carrots
1/4 cup Black raisins
1/4 cup Caramelized walnuts

Combine all ingredients, dress as desired and toss.

Yields 3 cups.