California Salad With Hard Boiled Eggs Recipes

CAULIFLOWER AND EGG SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook cauliflower in the boiling water until tender, about 10 minutes; drain.
• Mix cooked cauliflower, hard-boiled eggs, carrot, green onions, sweet pickle relish, mayonnaise, and mustard in a large bowl; season with salt and black pepper.

CALIFORNIA COBB SALAD

Steps:

• Spread the lettuce out on the bottom of a large rectangle platter. Working from one narrow side of the platter to the other, place the remaining ingredients over the lettuce in rows of stripes. Chill in the refrigerator until ready to serve.
• Make the vinaigrette: In a medium bowl, whisk together the mustard, vinegar, and Worcestershire sauce. Mince the garlic with salt and mash with the side of a knife until it becomes a paste. Add it to the bowl, whisking constantly. Slowly pour in the olive oil in a thin stream until thick and creamy. Whisk in the pepper and pour over the salad.

MY CALIFORNIA EGG SALAD

Steps:

• Mix all ingredients together in a small mixing bowl.

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

CALIFORNIA CAESAR SALAD WITH EGGS

Steps:

• In a blender or a food processor combine all of the drained anchovy fillets with Worcestershire sauce, wine vinegar, garlic, paprika, dried oregano and 1 tablespoon Parmesan cheese; blend on high speed until combined.
• With the motor running add in the oil (if possible chill for a couple of hours before using) season with black pepper to taste.
• Place the romaine lettuce in a large bowl, then add in the chopped eggs with croutons and about 1/2 cup Parmesan cheese; toss to combine.
• Pour the prepared dressing over the with lemon juice to taste; toss well to combine and season with freshly lots gound black pepper.
• Sprinkle with grated mozzeralla cheese on top if desired.
• Delicious!

CALIFORNIA VEGETABLE SALAD

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.

CAULIFLOWER EGG SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook cauliflower florets in the boiling water until tender, about 10 minutes; drain.
• Cut cooled cauliflower into small pieces and place in a bowl. Add eggs, mayonnaise, pickles, pickle juice, onion, salt, and pepper. Mix to combine. Refrigerate for 1 hour before serving. Garnish with chives.