California Summer Salad Recipes

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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



California Roll Salad image

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

½ cup uncooked white rice
1 cup water
1 small head iceberg lettuce, shredded
1 English cucumber, cut into 1 inch strips
2 avocados - peeled, pitted, and cubed
2 cups shredded imitation crabmeat
2 teaspoons wasabi powder, or to taste
1 tablespoon mayonnaise
1 tablespoon soy sauce
¼ cup rice wine vinegar
1 tablespoon white sugar
1 teaspoon sesame oil

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 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 SUMMER SALAD

This is light, fresh and easy to make. Once you have the amt of lettuce you need, the rest can be increased or decreased to your liking. A friend of mine made this for a BBQ and I've used it often since then.

Provided by Donna 7

Categories     Low Protein

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8



California Summer Salad image

Steps:

  • Combine lettuce and fruit.
  • Combine next three dressing ingredients and refridgerate till ready to use.
  • Add dressing just prior to serving and sprinkle with almonds.

Nutrition Facts : Calories 239.1, Fat 10.7, SaturatedFat 1.5, Cholesterol 7.6, Sodium 223.6, Carbohydrate 37, Fiber 6.8, Sugar 23.7, Protein 3.5

1 head romaine lettuce, in bite size pieces
2 kiwi fruits, sliced and halved
2 oranges, peeled sectioned and cut in half
1 cup strawberry, sliced
1/2 cup Hellmann's mayonnaise
1/8 cup honey
1/4 cup dill
slivered toasted almond

CALIFORNIA SUMMER MACARONI SALAD

Simple macaroni salad with a bit of Cali flair. Perfect for summer, whether it is a day at the beach, an afternoon picnic, or a holiday BBQ.

Provided by LadyElizabethV

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 50m

Yield 12

Number Of Ingredients 11



California Summer Macaroni Salad image

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water, and transfer to a large bowl. Place in the refrigerator to chill while you prepare the eggs.
  • Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Slice eggs with an egg slicer.
  • Mix mayonnaise, vinegar, relish, white pepper, and sea salt together in a small bowl. Gently mix in avocado, celery, and green onion, being careful not to overmix the avocado. Mix in sliced eggs.
  • Add mayonnaise mixture to cooled macaroni; stir until well coated.

Nutrition Facts : Calories 260.9 calories, Carbohydrate 17.5 g, Cholesterol 53.5 mg, Fat 19.6 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 3.1 g, Sodium 226.9 mg, Sugar 1.1 g

1 (8 ounce) package elbow macaroni
3 large eggs
1 cup mayonnaise
1 tablespoon apple cider vinegar
¼ teaspoon sweet relish
¼ teaspoon ground white pepper
¼ teaspoon sea salt
1 large avocado, chopped
¼ cup chopped celery
¼ cup chopped green onion
2 tablespoons honey Dijon mustard

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