California Salad And Dressing Recipes

Steps:

• In large serving salad bowl layer torn lettuce, broken cauliflower, chopped green onions, crumbled bacon and shredded cheddar cheese.
• In small bowl mix together sugar and mayonnaise well.
• Pour over the top of layered salad- cover and chill until ready to serve.
• TOSS JUST BEFORE SERVING.

Steps:

• Toss baby salad greens, tomatoes, cheese, and pecans together and set aside.
• Blend the olive oil, jam, and rice vinegar together (either in a blender or food processor) until completely combined.
• Pour desired amount over the salad and serve while it's fresh. (I always have leftover dressing that I store in the fridge and use throughout the week).

Steps:

• To make dressing:.
• To a food processor or blender add all dressing ingredients except oil.
• Whiz together.
• With processor running, slowly add oil to dressing ingredients. Whiz until dressing emulsifies.
• Store in refrigerator until needed.
• To make salad:.
• Place greens in a large salad bowl.
• Thinly slice onion and separate into rings, add to bowl.
• Peel, pit and slice avocadoes. Add to bowl.
• Peel oranges and cut into bite sized pieces. Add to bowl. You may use one can of mandarin oranges, drained, if you don't have fresh oranges.
• Toss all salad ingredients together.
• Add dressing just before serving and toss again.
• Makes 3/4 cup dressing and 6 servings of salad.

Steps:

• For the blue cheese dressing: Combine the sour cream, mayonnaise, lemon juice, Dijon, honey, Worcestershire, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup of the crumbled blue cheese in the bowl of a food processor. Process until smooth. Stir in the chives and the remaining 1/2 cup blue cheese. Adjust the seasoning to taste with salt and pepper. Hold in the refrigerator until ready to serve.
• For the salad: Toss the romaine and quinoa with 2 tablespoons of the dressing in a serving bowl. Arrange the bacon, eggs, tomatoes, avocados and radishes in even sections over the top of the lettuce. Drizzle with more dressing and serve immediately.

Steps:

• Put the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce the heat and gently simmer 10 minutes. Drain and rinse under cold water until cool; set aside.
• Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the chickpeas and season with salt and pepper. Cook, stirring, until the chickpeas are lightly browned, about 3 minutes. Add the pepitas and cook, stirring, until lightly toasted, about 2 minutes; let cool.
• Make the dressing: Whisk the yogurt, 2 tablespoons water, the vinegar, chives and the remaining 1 tablespoon olive oil in a small bowl; season with salt and pepper.
• Peel and roughly chop the hard-boiled eggs. Toss the greens, sprouts and radishes in a large bowl; season with salt and pepper. Top each serving of salad with the chickpeas and pepitas, eggs and sliced avocado. Drizzle with the dressing and top with more chives.

Steps:

• Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.
• In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side.

Steps:

• Into a large saucepan of salted boiling water stir rice and boil 10 minutes. Drain rice in a colander and rinse. Set colander over a kettle of boiling water (rice should not touch water) and steam rice, covered with a kitchen towel and lid, until fluffy and dry, 10 to 15 minutes (check water level in kettle occasionally, adding water if necessary).
• While rice is steaming, in a small saucepan bring 1/4 cup vinegar to a boil with sugar and salt, stirring until sugar is dissolved, and remove from heat. In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden and fragrant and transfer to a small bowl.
• Transfer rice to a large bowl and stir in vinegar mixture. Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, scallions, carrot, and cucumber. Salad may be prepared up to this point 1 day ahead and chilled, covered. Bring salad to room temperature before proceeding.
• Dry-roast nori, 1 sheet at a time, directly above moderate heat (gas or electric burner), holding it at opposite corners and moving it back and forth, until it turns bright green, 30 seconds to 1 minute. With scissors cut nori into thin 2-inch-long strips.
• Peel and pit avocado. Quarter avoado and cut crosswise into thin slices. Add avocado to salad with surmimi if using and two thirds of nori strips and toss well.
• Make dressing:
• In a small bowl stir wasabi powder into hot water and stir in cold water, soy sauce, and ginger juice.
• Serve salad sprinkled with remaining nori strips and drizzled with dressing.

Steps:

• Whisk dressing ingredients; cover and refrigerate. Just before serving, toss together romaine, avocado, onions, almonds and blue cheese in a large salad bowl. Sprinkle with seasoned salt. Whisk the dressing and pour the over salad; toss to coat. Serve immediately.

Steps:

• In a large bowl, toss together the tomatoes, cucumber, jicama, bell pepper, and red onion. Add the lemon juice, olive oil, and parsley, and mix thoroughly to coat. Season with salt and pepper. Serve cold, or at room temperature.

Steps:

• Whisk ingredients until blended.

Steps:

• Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives. , In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Steps:

• Spread the lettuce out on the bottom of a large rectangle platter. Working from one narrow side of the platter to the other, place the remaining ingredients over the lettuce in rows of stripes. Chill in the refrigerator until ready to serve.
• Make the vinaigrette: In a medium bowl, whisk together the mustard, vinegar, and Worcestershire sauce. Mince the garlic with salt and mash with the side of a knife until it becomes a paste. Add it to the bowl, whisking constantly. Slowly pour in the olive oil in a thin stream until thick and creamy. Whisk in the pepper and pour over the salad.