CALIFORNIA PIZZA KITCHEN ROMAINE-WATERCRESS SALAD W/ BALSAMIC-B
Someone on Zaar said that CPK is not serving this salad anymore and wanted the recipe. I happen to have the recipe and I'm happy to post it here so these salad lovers can again have their 'fix.' This recipe serves 4 entree size servings or 8 side servings.
Provided by Pam-I-Am
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a blender, process basil, gorgonzola and vinegar. Then, on a slower speed, blend in oil briefly. Set aside in refrigerator to chill.
- Later, in a large mixing bowl, combine the greens.
- Add dressing and toss to coat all leaves.
- Transfer the dressed greens to several chilled serving plates. Top each with equal amounts of crumbled Gorgonzola cheese and walnuts.
Nutrition Facts : Calories 1068.4, Fat 103.6, SaturatedFat 25.1, Cholesterol 63.8, Sodium 1203.5, Carbohydrate 15.3, Fiber 7.3, Sugar 3.8, Protein 29.2
ENDIVE AND ROMAINE SALAD WITH WALNUTS, PEARS, AND GORGONZOLA AND RASPBERRY BALSAMIC DRIZZLE
Provided by Susannah Locketti
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Clean the endive with a dry paper towel and remove the core from the bottom to separate the leaves. Arrange the leaves in a circle on a large platter. Fill the inside of the circle with torn pieces of romaine lettuce. Cut the pear into thin slices and arrange throughout. Sprinkle the Gorgonzola and walnuts over the salad and season with pepper.
- In a small microwaveable bowl, combine the jam with the balsamic vinegar. Heat for several seconds until slightly warm and then stir with a small wire whisk until combined. Drizzle over the salad and serve.
RED LEAF LETTUCE AND WATERCRESS SALAD W/ BUTTERMILK DRESSING
Make and share this Red Leaf Lettuce and Watercress Salad W/ Buttermilk Dressing recipe from Food.com.
Provided by jenpalombi
Categories Salad Dressings
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Make dressing:.
- Whisk together all dressing ingredients in a small bowl with salt and pepper to taste.
- Make salad:.
- Soak onion in 1 cup cold water 10 minutes, then drain well in a sieve.
- Toss lettuce, watercress, and cucumber together in a bowl and divide among 6 plates. Spoon dressing over, then sprinkle salads with onion.
Nutrition Facts : Calories 43, Fat 1.8, SaturatedFat 0.6, Cholesterol 3.4, Sodium 153.3, Carbohydrate 5.2, Fiber 0.8, Sugar 2.3, Protein 2
CALIFORNIA PIZZA KITCHEN WALDORF SALAD COPYCAT
My absolute favorite salad at any restaurant. Unlike a typical Waldorf in that they serve it with Dijon Balsamic Vinaigrette rather than a creamy dressing. So easy to throw together, too - grill the chicken a day before or even while putting together the salad ingredients! Makes 2 dinner-sized salads - adjust the amounts accordingly if you prefer less greens. The dressing recipe makes more like 8 servings as I like to keep extra on hand. I hope you enjoy it!
Provided by princessbride029
Categories Salad Dressings
Time 15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- For dressing:.
- Whisk together all ingredients well.
- Chill until serving.
- Store in refrigerator for up to 2 weeks, shake or whisk prior to serving. (It may store longer than this, but it never stays around long enough without being eaten for me to know!).
- For the salad:.
- Toss field greens, fruits and celery, if included, in desired amount of dressing.
- Place evenly divided portions on two large, chilled plates.
- Top with sliced, chilled chicken breast, candied walnuts, and Gorgonzola.
- Voila! Enjoy!
CALIFORNIA PIZZA KITCHEN CHOPPED SALAD
Every time I eat at CPK, I have to have this salad! I love the tangy dressing, the fresh basil, the crispness of the ingredients. My husband got their cookbook for Christmas one year and I enjoy making it at home occasionally too!
Provided by Pam-I-Am
Categories Greens
Time 35m
Yield 4 entree
Number Of Ingredients 19
Steps:
- For salad, toss together the ingredients in a large bowl and chill in your refrigerator.
- For dressing, whisk together ingredients in a small bowl and chill for an hour.
- Just before serving, toss dressing with salad and serve on small individual plates.
- Can serve 4 for a main dish or 8 for small side salads.
Nutrition Facts : Calories 1127.3, Fat 100.1, SaturatedFat 24.6, Cholesterol 89.8, Sodium 1345.9, Carbohydrate 30.4, Fiber 8.5, Sugar 8.6, Protein 31.6
CALIFORNIA PIZZA KITCHEN WHITE BALSAMIC PROVENCAL SALAD
I love balsamic vinegar in recipes, and this is not an exception. This has a nice mixture of flavors that compliment each other wonderfully.
Provided by Cook4_6
Categories Salad Dressings
Time 20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Vinaigrette Preparation.
- n a mixing bowl, use a hand held electric mixer on low speed or a whisk to blend together the vinegar, garlic, herbs, salt, lemon zest, and pepper.
- Beating or whisking continuously, slowly pour in the oil, blending until it is thoroughly incorporated. Cover with plastic wrap and refrigerate.
- Salad Preparation:.
- In a large mixing bowl, use salad servers to toss together the romaine, arugula, cabbage and dressing.
- Transfer the salad to chilled serving plates. Surround each serving with a ring of diced Roma tomatoes, then top with sun dried tomatoes, feta cheese and Kalamata olives.
Nutrition Facts : Calories 655.8, Fat 59.7, SaturatedFat 17.4, Cholesterol 67.5, Sodium 1555.6, Carbohydrate 19.5, Fiber 6.3, Sugar 11.2, Protein 16.2
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