Spring Asian Salad

My son went out to eat not too long ago, and had a salad he loved.
When he came home, he asked me to re-create it. I asked him the major ingredients, and flavors in the dressing. He shared what he remembered...and this is what I came up with.
He says mine is better than the original- I think he's a little biased. ;)

Spring Asian Salad
2 heads Romaine Lettuce (thinly sliced)
3 Green Onions( green parts only, sliced)
1 1/2 C Sliced Strawberries 
1 C Walnuts (toasted) 

Dressing
1/2 C Canola Oil
1/4 C Red Wine Vinegar
1/8 C Soy Sauce
3 T White Granulated Sugar 

For Salad: Thinly slice Romaine, and put in large salad bowl. Slice Green Onions, and place on top of Lettuce.
Clean Strawberries, remove stems, then slice and add to salad. Roughly chop Walnuts with a smooth bladed knife, add to skillet over high heat- cook on high heat for approx 3-5 mins., constantly stirring with wooden spoon, till toasted. (DO NOT LEAVE TOASTING WALNUTS UNATTENDED- THEY WILL BURN QUICKLY.) Remove walnuts from pan and sprinkle on top of salad.
For Dressing:
Place all ingredients in a plastic container with fitted lid, and shake vigorously for 1 min.
You can also mix with a fork or whisk. You won't need much dressing on the salad, as a little goes a long way with these strong flavors.
Dressing will keep in refrigerator for 3 days.
TIP:To make this an entire meal, top with Grilled Chicken...YUMMMMMM.........