CALIFORNIA PASTA SALAD
As far as cold pasta salad recipes go, this is one of the best. Not only does it travel well to get-togethers such as picnics or tailgate parties, but people absolutely love it when it gets there. -Jeanette Krembas, Laguna Niguel, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 15 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 257 calories, Fat 13g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 567mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
CALIFORNIA ROLL BOWL
Starting with fresh ingredients like avocado and cucumber, this take on a poke bowl is simple to execute and incredibly tasty. Try this variation on everyone's favorite sushi roll, deconstructed, with all the great taste of a California roll.
Provided by Trident Seafoods
Number Of Ingredients 8
Steps:
- Toss rice with vinegar and divide between 4 serving bowls. Top with cucumber, avocado and Crab Delights® and sprinkle with sesame seeds. Serve with Sriracha mayonnaise.
- (Optional) Sprinkle with nori flake, add pickled ginger, wasabi, and soy sauce on the side for additional flavor.
CALIFORNIA ROLL SALAD
A delicious, light, spicy salad, excellent for summer cooking! A perfect side to any grilled Asian-style dishes. Wasabi paste may be used instead of the powder if it is more convenient. If you discover you have made the dressing too spicy, adjust by adding more mayonnaise.
Provided by TARA LYON
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 31.8 g, Cholesterol 12.2 mg, Fat 12.9 g, Fiber 6.2 g, Protein 7.9 g, SaturatedFat 1.9 g, Sodium 652.4 mg, Sugar 7.6 g
CALIFORNIA SALAD
My sister-in-law made this salad for a family dinner just before my husband and I were married. In a hurry I wrote the recipe down. I've shared this recipe often through the years of our marriage. Recently at a dinner, my SIL asked if I made this recipe often. I replied that yes I did and every year I have to make California Salad. The look on her face was priceless and her reply was "I thought I gave you this recipe years ago!". After visiting on this topic further, we discovered I had abbreviated cauliflower to Calif. Salad thus it's name. I hope you enjoy!
Provided by CindiJ
Categories < 60 Mins
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 339.7, Fat 26.8, SaturatedFat 8.7, Cholesterol 40.7, Sodium 537.5, Carbohydrate 17.5, Fiber 1.9, Sugar 11.2, Protein 8.5
CALIFORNIA BOWL
Like California rolls but don't want seaweed? Not too skilled at rolling your own sushi? Try this easy and flexible recipe. You can easily add or subtract whichever sushi ingredients you like to make your favorite flavor. Enjoy!
Provided by TerribleCook1017
Categories Crab
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice with 1-1/2 cups of water (and a splash of rice vinegar or lemon juice, if you choose) for 20 minutes or until soft and sticky. Cool the cooked rice in the refrigerator until room temperature.
- Meanwhile, shell the crab legs and tear the crabmeat into small pieces. Dice the carrot and cucumber into small pieces.
- Press rice into two bowls. Pressed rice should have a dip in the middle.
- Add crab, avocado, carrot and cucumber into the dip in the rice.
- Drizzle with soy sauce. Top with ginger and sesame seeds.
Nutrition Facts : Calories 641.4, Fat 11.1, SaturatedFat 1.5, Cholesterol 106.5, Sodium 2187.3, Carbohydrate 85.5, Fiber 7.2, Sugar 3, Protein 47
CALIFORNIA ROLL BOWLS
This dish is a deconstructed version of the California roll, which typically includes crab (real or imitation), cucumber and avocado. Ree skips the avocado and doubles down on crunch with shredded carrots and canned fried onions. She tops it all with pickled ginger, sesame seeds and seaweed snacks, which are a nod to the nori seaweed found in many rolls.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a bowl, mix the mayonnaise, sriracha, soy, sesame oil and 2 teaspoons of the rice vinegar until well combined. Fold in the imitation crab, then set aside.
- Divide the rice between two serving bowls, adding 1 teaspoon rice vinegar to each. Stir to mix the vinegar into the rice.
- Place the dressed imitation crab into the bowls, followed by the cucumber, carrot, seaweed snacks, onions and pickled ginger. Garnish with the sesame seeds and scallions, then serve.
CALIFORNIA SALAD BOWL
This salad is absolutely delicious! I often bring it to our family dinners, and the recipe is frequently requested!
Provided by Lori Guilderson
Categories Vegetable Salads
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- In a blender or food processor, mix avocado, lemon juice, mayonnaise, hot pepper sauce, olive oil, garlic, and salt. Process until smooth.
- In a large bowl, toss together romaine lettuce, Cheddar cheese, tomatoes, green onions, green olives, and corn chips. Toss with the avocado dressing mixture just before serving.
Nutrition Facts : Calories 320.8 calories, Carbohydrate 13.5 g, Cholesterol 16.4 mg, Fat 28.7 g, Fiber 3.7 g, Protein 4.9 g, SaturatedFat 5.8 g, Sodium 419 mg, Sugar 2 g
CALIFORNIA BURGER BOWLS
Burgers are a weekly staple at our house year-round. Skip the fries, chips and bun-you won't need them with these loaded veggie & fruit burgers. To spice up the mayo, add 1/2 tsp. of chipotle powder. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, mix milk, oats and seasonings. Add turkey; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., Place burgers on an oiled grill rack over medium heat. Grill, covered, until a thermometer reads 165°, 4-5 minutes per side. Serve over salad blend, along with remaining ingredients.
Nutrition Facts : Calories 390 calories, Fat 19g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 666mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 7g fiber), Protein 26g protein. Diabetic exchanges
"CALIFORNIA ROLL" SALAD
Categories Salad Ginger Rice Vegetable Side Vegetarian Horseradish Carrot Summer Gourmet
Yield Serves 6 to 8 as a side dish
Number Of Ingredients 20
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.
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