California Pizza Kitchen White Balsamic Provencal Salad Recipes

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CALIFORNIA PIZZA KITCHEN WHITE BALSAMIC PROVENCAL SALAD

I love balsamic vinegar in recipes, and this is not an exception. This has a nice mixture of flavors that compliment each other wonderfully.

Provided by Cook4_6

Categories     Salad Dressings

Time 20m

Yield 6 serving(s)

Number Of Ingredients 16



California Pizza Kitchen White Balsamic Provencal Salad image

Steps:

  • Vinaigrette Preparation.
  • n a mixing bowl, use a hand held electric mixer on low speed or a whisk to blend together the vinegar, garlic, herbs, salt, lemon zest, and pepper.
  • Beating or whisking continuously, slowly pour in the oil, blending until it is thoroughly incorporated. Cover with plastic wrap and refrigerate.
  • Salad Preparation:.
  • In a large mixing bowl, use salad servers to toss together the romaine, arugula, cabbage and dressing.
  • Transfer the salad to chilled serving plates. Surround each serving with a ring of diced Roma tomatoes, then top with sun dried tomatoes, feta cheese and Kalamata olives.

Nutrition Facts : Calories 655.8, Fat 59.7, SaturatedFat 17.4, Cholesterol 67.5, Sodium 1555.6, Carbohydrate 19.5, Fiber 6.3, Sugar 11.2, Protein 16.2

1 cup white balsamic vinegar
2 tablespoons white balsamic vinegar
1 1/4 tablespoons minced garlic
1/2 tablespoon dried herbs
1 teaspoon salt
3/4 tablespoon finely grated lemon zest
1/4 teaspoon crushed black pepper
1 cup olive oil, plus
2 tablespoons olive oil
1 head romaine lettuce
1 lb baby arugula leaf
3 cups slivered red cabbage
6 roma tomatoes, cut and diced
18 sun-dried tomatoes
1 lb feta cheese
24 kalamata olives, pitted and cut in half

CALIFORNIA PIZZA KITCHEN CHOPPED SALAD

Every time I eat at CPK, I have to have this salad! I love the tangy dressing, the fresh basil, the crispness of the ingredients. My husband got their cookbook for Christmas one year and I enjoy making it at home occasionally too!

Provided by Pam-I-Am

Categories     Greens

Time 35m

Yield 4 entree

Number Of Ingredients 19



California Pizza Kitchen Chopped Salad image

Steps:

  • For salad, toss together the ingredients in a large bowl and chill in your refrigerator.
  • For dressing, whisk together ingredients in a small bowl and chill for an hour.
  • Just before serving, toss dressing with salad and serve on small individual plates.
  • Can serve 4 for a main dish or 8 for small side salads.

Nutrition Facts : Calories 1127.3, Fat 100.1, SaturatedFat 24.6, Cholesterol 89.8, Sodium 1345.9, Carbohydrate 30.4, Fiber 8.5, Sugar 8.6, Protein 31.6

1 teaspoon garlic, minced
2 teaspoons shallots, minced
2 tablespoons Dijon mustard
1 1/2 teaspoons dried oregano
2 teaspoons dried parsley
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/4 cup red wine vinegar
1 1/3 cups olive oil, mild flavored
3 tablespoons parmesan cheese, grated
1/2 head iceberg lettuce, chopped into 1/8 inch wide strips
1/2 head romaine lettuce, chopped into 1/8 inch wide strips
12 leaves basil, chopped into fine strips
3 cups mozzarella cheese, shredded
1 cup garbanzo beans
4 cups tomatoes, seeded and diced
3 cups turkey breast, diced
1/2 cup salami, cut into thin strips
2 tablespoons scallions, chopped

CALIFORNIA PIZZA KITCHEN WALDORF SALAD COPYCAT

My absolute favorite salad at any restaurant. Unlike a typical Waldorf in that they serve it with Dijon Balsamic Vinaigrette rather than a creamy dressing. So easy to throw together, too - grill the chicken a day before or even while putting together the salad ingredients! Makes 2 dinner-sized salads - adjust the amounts accordingly if you prefer less greens. The dressing recipe makes more like 8 servings as I like to keep extra on hand. I hope you enjoy it!

Provided by princessbride029

Categories     Salad Dressings

Time 15m

Yield 2 serving(s)

Number Of Ingredients 13



California Pizza Kitchen Waldorf Salad Copycat image

Steps:

  • For dressing:.
  • Whisk together all ingredients well.
  • Chill until serving.
  • Store in refrigerator for up to 2 weeks, shake or whisk prior to serving. (It may store longer than this, but it never stays around long enough without being eaten for me to know!).
  • For the salad:.
  • Toss field greens, fruits and celery, if included, in desired amount of dressing.
  • Place evenly divided portions on two large, chilled plates.
  • Top with sliced, chilled chicken breast, candied walnuts, and Gorgonzola.
  • Voila! Enjoy!

2 grilled chicken breasts, chilled (may use pre-packaged, pre-sliced if in time crunch, although home-grilled is always best)
6 cups mixed baby greens
1/2 cup red seedless grapes, halved
1 granny smith apple, chopped in bite-sized pieces
1/2 cup celery, diced (I omit this due to personal preference)
1/2 cup candied walnuts (don't skip, the best part!)
crumbled gorgonzola
1/2 cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon garlic, minced
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
1 cup olive oil (I tend to decrease the oil and it's still tasty)

CALIFORNIA PIZZA KITCHEN ROMAINE-WATERCRESS SALAD W/ BALSAMIC-B

Someone on Zaar said that CPK is not serving this salad anymore and wanted the recipe. I happen to have the recipe and I'm happy to post it here so these salad lovers can again have their 'fix.' This recipe serves 4 entree size servings or 8 side servings.

Provided by Pam-I-Am

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



California Pizza Kitchen Romaine-Watercress Salad W/ Balsamic-B image

Steps:

  • In a blender, process basil, gorgonzola and vinegar. Then, on a slower speed, blend in oil briefly. Set aside in refrigerator to chill.
  • Later, in a large mixing bowl, combine the greens.
  • Add dressing and toss to coat all leaves.
  • Transfer the dressed greens to several chilled serving plates. Top each with equal amounts of crumbled Gorgonzola cheese and walnuts.

Nutrition Facts : Calories 1068.4, Fat 103.6, SaturatedFat 25.1, Cholesterol 63.8, Sodium 1203.5, Carbohydrate 15.3, Fiber 7.3, Sugar 3.8, Protein 29.2

8 large fresh basil leaves
6 tablespoons balsamic vinegar
1/4 lb gorgonzola, crumbled
3/4 cup olive oil, mild flavored
1 head romaine lettuce, cleaned and chopped
1 bunch watercress, cleaned and cut bite-size
8 ounces gorgonzola, crumbled
2 cups walnuts, shelled halves

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