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 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
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 :
CALIFORNIA SALAD WITH HARD-BOILED EGGS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
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
CALIFORNIA COBB SALAD
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
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 GRAIN SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toast the cereal in a large dry skillet over medium-high heat, about 3 minutes. Transfer to a medium bowl; set aside. Add the corn to the skillet and cook until just warmed through, about 3 minutes. Transfer to a large bowl.
- Warm the grains as the label directs and fluff with a fork. Add to the corn along with the beans, tomatoes, scallions, cilantro, lime juice and half each of the sprouts and goat cheese. Add the sesame oil, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper and toss until combined. Stir in half of the toasted cereal and season with salt and pepper. Top each serving of the salad with the remaining goat cheese, toasted cereal and sprouts.
Nutrition Facts : Calories 416 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 18 milligrams, Sodium 829 milligrams, Carbohydrate 62 grams, Fiber 12 grams, Protein 16 grams
CALIFORNIA CHOPPED SALAD
Make and share this California Chopped Salad recipe from Food.com.
Provided by JenniferK2
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine lettuce, 1 C cheese, tomatoes, chicken, bacon and eggs (can be done up to 4 hours ahead).
- Just before serving, add croutons and avocado.
- Add dressing; toss lightly to coat.
- Top with remaining cheese.
Nutrition Facts : Calories 825.1, Fat 69.6, SaturatedFat 22.6, Cholesterol 390.8, Sodium 1143.2, Carbohydrate 14.8, Fiber 6.2, Sugar 4.2, Protein 36.6
CALIFORNIA AVOCADO SALAD
Spread a little sunshine with this easy salad. Just four ingredients drizzled with Orange Yogurt Dressing and you have a light lunch or a pretty side to serve with dinner. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Arrange oranges and avocados on a platter; sprinkle with pine nuts and rosemary. Drizzle dressing over salad. Serve immediately.
Nutrition Facts : Calories 135 calories, Fat 11g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 129mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic exchanges
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
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.
CALIFORNIA CLUB SALAD
This is a recipe that I got from my California cuisine cookbook. We have had this often in the spring & summer months. It is oh so good! The cook time is for the hard boiled egg and bacon slices.
Provided by Just Cher
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 3 ingredients, stirring well.
- Cover and chill thoroughly.
- Place shredded lettuce on a large serving platter.
- Arrange chicken, tomatoes, avacado, bacon and egg over lettuce.
- Spoon chilled dressing over salad just before serving.
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
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
CALIFORNIA SALAD
This was originally called Mexican Salad when my Grandmother found it on the back of a Fritos bag when I was a kid. The original recipe is already on the site, but we've modified it to our own tastes over the years, and made up our own dressing substitute as we can't find a kosher version of the original bottled dressing.
Provided by AbbaGav
Categories Salad Dressings
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix the vegetable oil, vinegar, sugar, ketchup and onion powder to make the dressing.
- Cut and prepare all the ingredients.
- Ideally, serve all the ingredients separately so everyone can mix their own salad (leaving off anything they don't like) and so the chips and lettuce don't get soggy in the dressing. If the salad will be eaten immediately and completely (no soggy, ruined leftovers) then it is ok to premix it in a bowl.
Nutrition Facts : Calories 364.1, Fat 22.1, SaturatedFat 9.2, Cholesterol 39.8, Sodium 673.1, Carbohydrate 31.1, Fiber 4, Sugar 19.9, Protein 13.9
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