California Green Salad Recipes

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CALIFORNIA GRAIN SALAD



California Grain Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 cup unsweetened puffed millet or puffed rice cereal
1 cup frozen fire-roasted corn, thawed
1 13-ounce bag frozen mixed grains (or 1 1/2 cups cooked brown rice)
1 14-ounce can adzuki beans, drained and rinsed
1 cup grape tomatoes, halved
3 scallions, thinly sliced
1/2 cup chopped fresh cilantro
Juice of 2 limes
1 4-ounce container sprouts, bottoms trimmed
1/2 cup crumbled goat cheese (about 3 ounces)
2 tablespoons toasted sesame oil
Kosher salt and freshly ground pepper

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 SALAD WITH HARD-BOILED EGGS



California Salad with Hard-Boiled Eggs image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

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

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 COLESLAW



California Coleslaw image

A sweet summer slaw filled with fresh vegetables. It tastes better the second day after the vegetables have soaked in the marinade.

Provided by ALEXPE

Categories     Salad     Coleslaw Recipes     No Mayo

Time 20m

Yield 6

Number Of Ingredients 10

1 small head cabbage, shredded
1 small white onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small carrot, shredded
½ cup cider vinegar
3 tablespoons white sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup vegetable oil

Steps:

  • In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 17.4 g, Fat 18.4 g, Fiber 4.2 g, Protein 2.1 g, SaturatedFat 2.9 g, Sodium 223.8 mg, Sugar 12.3 g

CALIFORNIA SALAD



California Salad image

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

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

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 GREEN SALAD



California Green Salad image

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

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

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 VEGETABLE SALAD



California Vegetable Salad image

A quick, healthy salad with lots of flavor and crunch...and endless possible variations! (Adapted from the salad my family ate when I was growing up in San Diego--plus all of the salad bars I've been to ever since.) Note: Optional items not included in preparation time.

Provided by So Cal Gal

Categories     Greens

Time 15m

Yield 2 serving(s)

Number Of Ingredients 14

4 cups lettuce leaves, chopped (red leaf or romaine)
1 tomatoes, chopped
1/2 cucumber, chopped
1 carrot, sliced
2 green onions, sliced diagonally
10 radishes, quartered
other bite-sized raw vegetables (chopped avocado, broccoli, cauliflower, bell pepper, etc.) (optional)
bite-sized cooked vegetables (beans, corn, peas, chopped artichoke hearts, etc.) (optional)
nuts (pistachios, walnuts, pecans, etc.) (optional)
seeds (pumpkin seeds, sunflower seeds, etc.) (optional)
bite-sized pieces cheese (diced or shredded cheddar, feta, jack, etc.) (optional)
chopped hard-boiled egg (optional)
crouton (seasoned croutons, tiny crackers, Chinese noodles, etc.) (optional)
salad dressing (Italian, Thousand Island, Ranch, etc.)

Steps:

  • In a salad bowl, toss together chopped lettuce, tomato, and cucumber, sliced carrot and green onions, quartered radishes, and any desired optional items.
  • OR: Arrange chopped lettuce on salad plates; then top with chopped tomato and cucumber, sliced carrot and green onions, quartered radishes, and any desired optional items.
  • Serve with salad dressing on the side.

Nutrition Facts : Calories 54.1, Fat 0.4, SaturatedFat 0.1, Sodium 57, Carbohydrate 11.9, Fiber 3.6, Sugar 5.7, Protein 2.7

CALIFORNIA SALAD WITH RASPBERRY VINAIGRETTE DRESSING RECIPE



California Salad with Raspberry Vinaigrette Dressing Recipe image

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

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

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

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