1/2 c. lg. pieces walnuts
1/3 c. salad oil
1 tsp. salt
3 tbsp. lemon juice
1 tsp. sugar
1/4 tsp. marjoram, crumbled
1/4 tsp. dill weed
1 1/2 qt. torn salad greens
6 oz. cooked shrimp
1 lg. tomato, cut in wedges
1/4 c. radish slices
1/4 c. ripe olive slices
2 tbsp. chopped green onion
1/4 c. cheese cubes

Toast walnuts lightly with 1 teaspoon oil, stirring often, about 5 minutes. Remove from heat; sprinkle with 1/4 teaspoon salt. Cool. Beat together remaining oil and salt with next 4 ingredients.

In large bowl combine next 5 ingredients. Stir dressing; pour over salad. Toss until evenly coated. Add walnuts; toss again. Sprinkle with cheese. Serve at once. 4 large servings.