CALIFORNIA COBB SALAD
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the blue cheese dressing: Combine the sour cream, mayonnaise, lemon juice, Dijon, honey, Worcestershire, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup of the crumbled blue cheese in the bowl of a food processor. Process until smooth. Stir in the chives and the remaining 1/2 cup blue cheese. Adjust the seasoning to taste with salt and pepper. Hold in the refrigerator until ready to serve.
- For the salad: Toss the romaine and quinoa with 2 tablespoons of the dressing in a serving bowl. Arrange the bacon, eggs, tomatoes, avocados and radishes in even sections over the top of the lettuce. Drizzle with more dressing and serve immediately.
CATELLI BISTRO CALIFORNIA SUSHI PASTA SALAD WITH PICKLED GINGER DRESSING
The flavours of a traditional California sushi roll are adapted for this light and fresh pasta salad. Perfect for summer dining al fresco.
Provided by Catelli
Categories Catelli®
Time 20m
Yield 6
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl. Add surimi, cucumber and green onions; toss with pasta.
- Whisk together canola oil, soy sauce, rice wine vinegar, ginger, sesame seeds and sesame oil. Drizzle dressing over pasta salad and toss to coat.
- Transfer to large serving platter. Top with avocado and toasted nori before serving.
Nutrition Facts : Calories 425.6 calories, Carbohydrate 52.8 g, Cholesterol 11.3 mg, Fat 17.4 g, Fiber 5.6 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 404.7 mg, Sugar 5.5 g
CATELLI BISTRO CALIFORNIA COBB PENNE SALAD
Perfect for potlucks, this crowd-pleasing pasta twist on a classic Cobb salad with zesty ranch dressing, crispy bacon and creamy avocado is both hearty and satisfying.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Cook penne according to package directions. Drain and rinse under cold water; transfer to large bowl.
- Toss cold pasta with tomatoes, ranch dressing, Cheddar cheese, onion, red pepper, dill, salt and pepper. Refrigerate for at least 1 hour or up to 4 hours.
- Toss pasta salad with lettuce, avocado and bacon just before serving. Serve with chicken and hard-cooked eggs arranged on top.
Nutrition Facts : Calories 625.9 calories, Carbohydrate 40.8 g, Cholesterol 186.7 mg, Fat 31.6 g, Fiber 6.1 g, Protein 44.9 g, SaturatedFat 7.7 g, Sodium 564.9 mg, Sugar 3.9 g
CATELLI BISTRO CHICKPEA AND MINT FUSILLI SALAD
With fresh mint and a lemon-yogurt dressing, this vegetarian pasta salad with Mediterranean flavours is perfect for summer barbecues, served alongside grilled fish, shrimp or chicken.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Cook fusilli according to package directions. Drain and rinse under cold water; transfer to a large bowl. Meanwhile, halve the cucumber lengthwise and use the end of a spoon to scoop and discard seeds. Chop cucumber into 1/2-inch (1 cm) pieces; set aside.
- Lemony-Yogurt Dressing: Whisk together yogurt, mayonnaise, olive oil, lemon juice and zest, garlic, salt and pepper.
- Add cucumber, chickpeas, onion and orange pepper to pasta; toss with dressing. Refrigerate for at least 1 hour or up to 4 hours. Fold in olives and mint just before serving.
Nutrition Facts : Calories 488.7 calories, Carbohydrate 66.4 g, Cholesterol 4 mg, Fat 19.5 g, Fiber 8.4 g, Protein 14.8 g, SaturatedFat 2.4 g, Sodium 497.3 mg, Sugar 6.3 g
CATELLI BISTRO GRILLED PORTOBELLO AND SPINACH PASTA SALAD
Simple and sophisticated ingredients come together to make a quick, vegetarian pasta salad that is perfect for weeknight dinners or even casual entertaining.
Provided by Catelli®
Categories Trusted Brands: Recipes and Tips Catelli®
Time 1h5m
Yield 6
Number Of Ingredients 18
Steps:
- Cook pasta according to package directions. Add asparagus in last 3 minutes of cooking time. Drain; transfer to large bowl.
- Meanwhile, preheat indoor or outdoor grill to medium-high heat. Brush mushroom caps with olive oil; sprinkle with salt and pepper. Grill for about 5 minutes per side or until grill-marked and tender. Remove from grill and slice.
- Balsamic Vinaigrette: Meanwhile, whisk together olive oil, balsamic vinegar, lemon juice, mustard, garlic, salt and pepper.
- Add mushrooms, spinach, onion and sun-dried tomatoes to pasta mixture; toss with dressing until evenly coated. Let stand for 30 minutes. Sprinkle with goat cheese and basil.
Nutrition Facts : Calories 446.8 calories, Carbohydrate 53.6 g, Cholesterol 9.2 mg, Fat 20.7 g, Fiber 5.2 g, Protein 14.9 g, SaturatedFat 5 g, Sodium 332 mg, Sugar 7.4 g
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