Thee Salad

  • Servings: 10
  • Serving Size: 1 cup
  • Recipe by: Kim Harmon
Thee Salad
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  • 2 heads romaine lettuce
  • 1 head iceberg lettuce
  • 1½ cups grated monterey jack cheese
  • 1½ cups sliced strawberries
  • 2 cups Nature's Eats Chopped Walnuts
  • 1½ cup sugar
  • ¼ cup water
  • ⅓ - ½ cup (personal taste preference) white balsamic (such as The Oilerie balsamic)
  • 1 cup olive oil (The Oilerie roasted walnut is fantastic)
  • dash of white pepper
  • ¼ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp salt

Our walnuts make this salad delicious! Mixed together, this salad makes the mouth water.


  1. Tear washed romaine and iceberg into salad size pieces slice strawberries into quarters. Glaze Nature's Eats Chopped Walnuts by placing ¾ cup sugar, 2 cups walnuts, and ½ cup water in microwave safe glass measuring cup. Cook on high in microwave for approx 8 minutes, stirring every 2 minutes.

  2. Once the walnuts are coated and sugar is carmelized, remove from microwave, spread on baking sheet to cool. Once cool, break up nuts. Use as topper on salad, will have leftovers for ice cream!

  3. Make dressing and chill few hours or overnight. Mix together ¾ cup sugar, white balsamic, olive oil, pepper, paprika, salt, and garlic. Mix greens, strawberries, and grated cheese in large serving bowl. Top with glazed walnuts, drizzle with chilled dressing.

Nut Recipes, Salad Recipes, Walnut Recipes

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