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.
SOUTHWESTERN CACTUS SALAD
A delicious spicy salad, made from tender cactus, tomatoes, onions, jalapenos, cilantro, and lemons. This is hot and spicy, so beware!
Provided by Lupe Burke
Categories Salad Vegetable Salad Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium size mixing bowl, combine cactus, tomatoes, onions, jalapenos and cilantro. Squeeze the juice from both lemons over the mixture. Cover and refrigerate for at least 1 hour. Sprinkle with garlic salt (if you'd like) and serve.
Nutrition Facts : Calories 30 calories, Carbohydrate 8.2 g, Fat 0.3 g, Fiber 3.6 g, Protein 1.7 g, Sodium 130.6 mg, Sugar 1.9 g
CALIFORNIA TOSSED SALAD
Even though I'm retired, I'm busier than ever! Served with crusty French bread, this speedy salad is a meal in itself.-Patricia Nieh, Portola Valley, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients. Cover and refrigerate for at least 1 hour., Just before serving, add romaine and toss to coat.
Nutrition Facts : Calories 194 calories, Fat 17g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 417mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 3g fiber), Protein 6g protein.
CALIFORNIA STYLE ISRAELI SALAD
This salad is beautiful, as well as being delicious and a little bit 'different', even though it is very easy to find ingredients and prepare. Kids and adults love it. It is a family favorite.
Provided by Sherbg
Categories Salad Vegetable Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, toss together the tomatoes, cucumber, jicama, bell pepper, and red onion. Add the lemon juice, olive oil, and parsley, and mix thoroughly to coat. Season with salt and pepper. Serve cold, or at room temperature.
Nutrition Facts : Calories 100.3 calories, Carbohydrate 9.2 g, Fat 7 g, Fiber 2.7 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 7.6 mg, Sugar 4.2 g
CACTUS SALAD
Make and share this Cactus Salad recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pare off edges of cactus paddles and slice into ¼ inch strips.
- Bring water, salt, and scallions to a boil.
- Drop in cactus strips and bring to boiling.
- Reduce heat and simmer until tender.
- Drain and rinse.
- Combine vinegar, lime juice, oil, sun dried tomatoes, and oregano in separate bowl.
- Arrange cactus strips and sautéed onions on platter, pour vinegar mixture over salad, sprinkle cheese and chilies on top and serve.
Nutrition Facts : Calories 57.1, Fat 2.2, SaturatedFat 0.3, Sodium 1795.5, Carbohydrate 9.1, Fiber 2.1, Sugar 2.5, Protein 1.6
CALIFORNIA CACTUS SALAD
This is a Latin inspired recipe adapted from Cooking Light magazine. I sometimes can find cactus pads in Walmart.
Provided by Sharon123
Categories Mexican
Time 23m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Peel thorns from cactus pads with a vegetable peeler, leaving the green skin; cut cactus pads into thin strips.
- Heat the oil in a large nonstick skillet over medium high heat. Add the cactus and garlic, saute 7-8 minutes or until cactus is tender. Combine the cactus mixture, beans and the next 7 ingredients(beans through tomatoes).
- Arrange 1 1/2 cups lettuce on each of 4 plates, top each with 1/2 cup cactus mixture, 1 1/2 tbls. cheese, and about 2 teaspoons sour cream. Enjoy!
- Yield: 4 servings.
Nutrition Facts : Calories 85.7, Fat 3.3, SaturatedFat 1.2, Cholesterol 4.7, Sodium 145.7, Carbohydrate 11.9, Fiber 3.8, Sugar 3.6, Protein 3.6
CALIFORNIA CAESAR SALAD
Provided by Aaron McCargo Jr.
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F.
- For the dressing:
- In a food processor, add egg yolk, lemon juice, anchovies, and garlic. Pulse until there is an even consistency. With the machine running, slowly add olive and canola oil until emulsified. Add the mustard, salt and pepper and pulse to combine.
- For the salad:
- Combine all the salad ingredients and toss with dressing until evenly coated.
- For the croutons:
- Place cubed bread into a large bowl. Drizzle with olive oil, sprinkle with salt and pepper and toss together. Place on a baking sheet and bake for 5 to 10 minutes or until brown and crispy.
- Serve salad with croutons on top.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
- To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
CACTUS SALAD
Steps:
- Preheat grill or broiler. Place cactus paddles in a bowl and toss with 1/4 cup of the olive oil and 1/2 teaspoon of the salt. Grill or broil the paddles until grill marks appear on each side, or they turn dark green with black patches, about 3 to 5 minutes. Set aside to cool to room temperature. Cover and chill 2 to 4 hours or overnight. Cut cactus into 1/2-inch pieces. In a large bowl, combine the cactus, tomatoes, onions, chiles, cilantro and cheese with the remaining 1/2 cup oil, the vinegar, the remaining 1 teaspoon salt and pepper. Toss well. Serve on plates lined with lettuce leaves, and garnish with avocado slices sprinkled with cracked pepper garnish.
- In a small bowl, stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.
CACTUS SALAD
Why serve the same ol' salad when you could wow the crowd with something different? Try this colorful cactus salad with purple onions and chopped tomatoes.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Toss cactus, onion, tomato, cilantro and lime juice in medium bowl. Season to taste. Add cheese; mix lightly.
- Add a pinch of salt to vinegar in small bowl; stir until salt is dissolved. Gradually add oil, stirring with wire whisk until well blended.
- Drizzle just enough dressing over the salad to moisten all ingredients; toss lightly, Serve any remaining dressing on the side.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CACTUS SALAD
Provided by Priscila Satkoff
Categories Salad Vegetable Vegetarian Cinco de Mayo Dinner Chill Boil Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- 1. To prepare the nopales: If necessary, use a small sharp knife to remove any residual thorns or nodules from the cactus leaves. Bring 8 cups salted water to a boil in a large saucepan over high heat. Add the nopales, onion, and garlic and reduce the heat to medium. Cook at a brisk simmer until the nopales are tender, about 6 minutes. Drain and rinse under cold water. Discard the onion and garlic. Cut the nopales into strips about 1/2 inch wide and 2 1/2 inches long. Cover and refrigerate until chilled, at least 2 hours or up to 2 days.
- 2. To make the dressing: Whisk the vinegar, oregano, and red pepper flakes in a small bowl. Gradually whisk in the oil. Season with salt.
- 3. Mix the nopales, tomatoes, red onion, and cilantro in a medium bowl. Add as much dressing as you like (refrigerate any remaining dressing for another use) and toss. Divide the salad among 6 salad plates and top with the avocado and queso fresco. Serve immediately.
CACTUS SALAD RECIPE
Try something different today with our Cactus Salad Recipe. The extra zing you taste in our Cactus Salad Recipe comes from chopped serrano chilies.
Provided by My Food and Family
Categories Home
Time 50m
Yield Makes 8 servings, 1/2 cup each.
Number Of Ingredients 6
Steps:
- Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add 3 cups cactus strips; cook 4 min. or until crisp-tender, stirring occasionally. Remove to large bowl. Repeat with 1 Tbsp. of the remaining dressing and remaining cactus strips. Cool completely.
- Add remaining dressing and all other remaining ingredients; mix lightly.
Nutrition Facts : Calories 210, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
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