California Mixed Greens Salad Recipes

CALIFORNIA GREEN SALAD

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.

CALIFORNIA SALAD WITH HARD-BOILED EGGS

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.

MIXED GREENS SALAD WITH FIGS AND HERBS

Steps:

• Whisk olive oil, lemon juice, salt, and pepper together in a small bowl and set dressing aside.
• Quarter figs vertically; cut quarters in 1/2, and then into slices.
• Toss mixed greens, figs, pecans, parsley, mint, dill, and green onion together in a large bowl. Pour dressing over greens and toss. Sprinkle feta cheese over salad and serve.

MIXED GREEN SALAD WITH ORANGE DRESSING RECIPE BY TASTY

Steps:

• Segment the oranges: Cut off the tops and bottoms of the oranges so they sit flat on a cutting board. Use a knife to remove the rind of the orange, cutting carefully to remove as little flesh as possible. Use a paring knife to cut between the membranes to remove the orange segments. Transfer to a small bowl. Squeeze the juice from the scraps into a separate bowl.
• Make the dressing: Strain the orange juice into a microwave-safe liquid measuring cup to remove any pulp and seeds. You should have about ¼ cup. Add the lemon juice and sugar. Microwave for 60 seconds, until the sugar dissolves.
• Let cool, then whisk in the olive oil. Season with salt and pepper.
• Assemble the salad: Add the mixed greens to a large bowl. Add the avocado, segmented oranges, red onion, and honey-roasted nuts.
• Just before serving, pour some of the dressing over the salad and toss to coat. Add more dressing to taste.
• Enjoy!

MIXED GREENS SALAD

Steps:

• Combine lemon juice and olive oil in a large bowl, stir.
• Add mixed salad greens and toss.
• Sprinkle with pine nuts and serve.

MIXED GREEN SALAD

Steps:

• Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine.

MIXED GREEN SALAD

Steps:

• In a salad bowl toss the greens with the parsley, drizzle the salad with the oil, and toss it well. Sprinkle the salad with the salt, the pepper, and the lemon juice and toss it well.

CALIFORNIA MIXED GREENS SALAD

Steps:

• 1. Wash greens and dry thoroughly tear into bite-size pieces and chill in a large salad bowl. When ready to serve, toss with your choice of dressing, such as Creamy Blue Cheese Dressing or Creamy French Dressing Sprinkle cheese and walnuts on top of greens. Toss again.Note: For added flavor, toast walnuts in 1 tablespoon butter in a preheated 350° F oven for 10 to 15 minutes, stirring once or twice. Sprinkle lightly with salt.

LIGHT AND CREAMY CALIFORNIA VEGETABLE SALAD

Steps:

• Mix dressing and cheese in large bowl.
• Add vegetables and mix together.
• Chill for 30 minutes before serving.

CALIFORNIA MIXED GREENS SALAD

Steps:

• Wash greens and dry thoroughly tear into bite-size pieces and chill in a large salad bowl. When ready to serve, toss with your choice of dressing, such as Creamy Blue Cheese Dressing or Creamy French Dressing Sprinkle cheese and walnuts on top of greens. Toss again.Note: For added flavor, toast walnuts in 1 tablespoon butter in a preheated 350° F oven for 10 to 15 minutes, stirring once or twice. Sprinkle lightly with salt.

REFRESHING CITRUS, MIXED GREENS, AND AVOCADO SALAD

Steps:

• Peel the oranges with a sharp knife, removing as much of the pith as possible. Remove any seeds and slice the oranges very thinly. Peel and slice the avocado.
• To make the vinaigrette, combine all the ingredients in a mason jar and shake well. Dip a piece of the greens into the mixture to taste and adjust the seasoning, if necessary.
• Divide the salad greens among four plates (or use a large shallow bowl for group service). Place the sliced oranges and the avocado slices on top of the greens. Add the pomegranate arils and the toasted nuts. Sprinkle some sesame seeds on the avocado slices (if using).
• Drizzle some of the vinaigrette over the salad or serve.

MIXED GREENS SALAD WITH SUGARED WALNUTS, BLACKBERRIES, AND FETA

Steps:

• Whisk together vinegar, orange juice, and salt. Add oil in a slow, steady stream, whisking until emulsified.
• Put salad greens, blackberries, feta, and walnuts into a bowl. Drizzle with vinaigrette, and toss gently. Season with salt and pepper.

MIXED GREEN SALAD WITH ROQUEFORT VINAIGRETTE

Steps:

• Combine baby greens, diced tomatoes, chopped onions, cranberries and pecans in large bowl. Whisk olive oil and vinegar in small bowl until blended. Season dressing to taste with salt and pepper. Mix in Roquefort cheese. Toss salad with dressing and serve.