Californiasalad Recipes

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CALIFORNIA GREEN SALAD

This salad truly represents my state, since avocados and almonds are grown in such abundance here. I originated this recipe many years ago, and it's often requested by family and friends. It's a winner at our house!

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 14



California Green Salad image

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.

Nutrition Facts :

DRESSING:
1/2 cup olive oil
2 tablespoons cider vinegar
2 tablespoons lemon juice
1/4 to 1/2 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon paprika
SALAD:
1 large head romaine, torn into pieces
1 avocado, diced
4 green onions with tops, sliced
1/4 cup slivered almonds, toasted
1/4 cup crumbled blue cheese
Dash seasoned salt

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



California Pasta Salad image

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.

1 pound thin spaghetti, broken into 1-inch pieces
3 large tomatoes, diced
2 medium zucchini, diced
1 large cucumber, diced
1 medium green pepper, diced
1 sweet red pepper, diced
1 large red onion, diced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
DRESSING:
1 bottle (16 ounces) Italian salad dressing
1/4 cup grated Parmesan cheese
1 tablespoon sesame seeds
2 teaspoons poppy seeds
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon garlic powder

CALIFORNIA SALAD WITH HARD-BOILED EGGS

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12



California Salad with Hard-Boiled Eggs image

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.

Nutrition Facts : Calories 410 calorie, Fat 28 grams, SaturatedFat 6 grams, Cholesterol 280 milligrams, Sodium 230 milligrams, Carbohydrate 20 grams, Fiber 6 grams, Protein 22 grams

6 large eggs
2 tablespoons extra-virgin olive oil
1 15-ounce can no-salt-added chickpeas, drained, rinsed and patted dry
Kosher salt and freshly ground pepper
1/3 cup unsalted pepitas (hulled pumpkin seeds)
1/2 cup plain low-fat Greek yogurt
2 tablespoons apple cider vinegar
2 tablespoons chopped fresh chives, plus more for topping
1 5-ounce package mixed baby greens (about 8 cups)
2 ounces broccoli sprouts or alfalfa sprouts
8 small radishes, sliced
1 avocado, sliced

CALIFORNIA COBB SALAD

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 17



California Cobb Salad image

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.

2/3 cup sour cream
1/2 cup mayonnaise
2 tablespoons lemon juice (from about 1 lemon)
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon Worcestershire sauce
1 clove garlic, smashed
Kosher salt and freshly ground black pepper
3/4 cup crumbled blue cheese (about 5 ounces)
2 tablespoons finely chopped fresh chives
4 cups roughly chopped romaine heart (from 1 heart)
3/4 cup cooked red quinoa
1/2 cup cooked bacon cut into 1-inch pieces (from about 5 slices)
2 hard-boiled eggs, quartered
1 cup small heirloom cherry tomatoes (about 8 ounces)
1 small avocado, scooped out and cut into 1-inch chunks
1 small watermelon radish, thinly sliced and then quartered

CALIFORNIA COBB SALAD

Created at Brown Derby Restaurant in Hollywood, this bulked up California Cobb salad is a flavorful and satisfying iteration of the classic dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 16



California Cobb Salad image

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.

1 tablespoon Dijon mustard
1/4 cup red-wine vinegar
2 teaspoons Worcestershire sauce
1 garlic clove
1/2 teaspoon coarse salt
1/2 cup extra-virgin olive oil
1/4 teaspoon ground black pepper
1 head romaine lettuce, washed, dried, and chopped
1 head butter lettuce, washed, dried, and chopped
2 8-ounce chicken breasts, poached or grilled
6 strips bacon, cooked crisp and chopped
2 medium tomatoes, chopped
4 hard-boiled eggs, peeled and quartered lengthwise
1 avocado, peeled and chopped
4 ounces Roquefort cheese, crumbled
1/4 cup fresh chives, chopped

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



California Salad image

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

1 head lettuce, torn
1 head cauliflower, broken into small flowerettes
1 bunch green onion, chopped
1 lb bacon, cooked & crumbled
4 ounces sharp cheddar cheese, shredded
1/2 cup sugar
1 cup mayonnaise

CALIFORNIA SALAD AND DRESSING

This comes from "Pacific Fresh" one of my favorite cookbooks. The flavors are very fresh and delicious. This is a little on the sweet side but very refreshing. Great with grilled chicken or fish. Enjoy!

Provided by JillAZ

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12



California Salad and Dressing image

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.

Nutrition Facts : Calories 321.8, Fat 28.3, SaturatedFat 3.8, Sodium 200.2, Carbohydrate 18.6, Fiber 6, Sugar 10.7, Protein 2.1

1 tablespoon yellow onion, chopped
2 tablespoons cider vinegar
2 1/2 tablespoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon paprika
1 1/2 teaspoons celery seeds
1/2 cup vegetable oil
8 cups mixed salad greens, torn
1 sweet onion
2 avocados
2 fresh oranges

EASY CALIFORNIA ROLL SUSHI SALAD

I created this yummy salad because I love sushi, but have neither the equipment nor the patience to make sushi rolls. For the best sushi rice, a rice cooker is a necessity. This recipe can be easily adapted to reflect your own favorite variety of sushi.

Provided by Lisa Puma

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 9



Easy California Roll Sushi Salad image

Steps:

  • Rinse rice in a strainer under cold water until water runs clear. Transfer rice to a medium saucepan, add 3 cups water, and bring to a boil. Reduce heat to low, cover, and cook under rice is tender and water is absorbed, about 20 minutes.
  • Meanwhile, combine rice wine vinegar, sugar, and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved, about 1 minute.
  • Place cooked rice in a large bowl. Stir in vinegar mixture until well combined and let sit for 2 minutes. Stir again. Add imitation crabmeat, cucumber, and chopped avocado; mix well. Use soy sauce to season individual portions.

Nutrition Facts : Calories 491.2 calories, Carbohydrate 89.8 g, Cholesterol 17 mg, Fat 8.2 g, Fiber 6 g, Protein 12.7 g, SaturatedFat 1.3 g, Sodium 948.7 mg, Sugar 19.1 g

1 ½ cups sushi rice, or Japanese short-grain white rice
2 cups water
½ cup rice wine vinegar
¼ cup sugar
⅛ cup sake
12 ounces imitation crabmeat, flaked
1 cup seeded and chopped cucumber
1 avocado, chopped
1 tablespoon soy sauce, or to taste

CALIFORNIA SALAD WITH RASPBERRY VINAIGRETTE DRESSING RECIPE

This salad is the perfect combination of leafy, crunchy, and tangy. It goes great as a side, an appetizer, or even as your main dish!

Provided by Steph Loaiza

Categories     Salad

Time 10m

Number Of Ingredients 7



California Salad with Raspberry Vinaigrette Dressing Recipe image

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).

Nutrition Facts : Calories 399 kcal, Carbohydrate 52 g, Protein 3 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 5 mg, Sodium 133 mg, Fiber 2 g, Sugar 36 g, ServingSize 1 serving

5 ounces mixed baby salad greens (1 bag)
1 cup grape tomatoes
2 Tablespoons Gorgonzola Cheese
2 Tablespoons candied pecan pieces
¼ cup olive oil
10 ounces seedless raspberry jam (1 jar)
1 cup seasoned rice vinegar

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