California Cooler Salad Recipes

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CALIFORNIA COBB SALAD



California Cobb Salad image

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 17

2/3 cup sour cream
1/2 cup mayonnaise
2 tablespoons lemon juice (from about 1 lemon)
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon Worcestershire sauce
1 clove garlic, smashed
Kosher salt and freshly ground black pepper
3/4 cup crumbled blue cheese (about 5 ounces)
2 tablespoons finely chopped fresh chives
4 cups roughly chopped romaine heart (from 1 heart)
3/4 cup cooked red quinoa
1/2 cup cooked bacon cut into 1-inch pieces (from about 5 slices)
2 hard-boiled eggs, quartered
1 cup small heirloom cherry tomatoes (about 8 ounces)
1 small avocado, scooped out and cut into 1-inch chunks
1 small watermelon radish, thinly sliced and then quartered

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.

CALIFORNIA SUNSHINE SALAD



California Sunshine Salad image

Corn provides a healthy whole-grain base to this colorful salad from nutritionist Cynthia Sass's "Cinch!" cookbook. Eat for an energy-boosting snack any time of day. Also Try:Mediterranean Broccoli Couscous Platter, Pineapple-Red Quinoa Parfait, Salmon-Ginger Rice Bowl

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 medium orange
2 tablespoons rice vinegar
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated lemon zest
1/2 cup sweet corn, fresh or frozen and thawed or kernels from 1 medium ear of roasted corn, chilled
1/2 cup chilled organic edamame
1/4 medium avocado, chopped

Steps:

  • Slice the top and bottom of orange with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Discard membrane.
  • In a large bowl, whisk together vinegar, thyme, black pepper, and lemon zest. Add orange segments, corn, edamame, and avocado. Toss to combine and serve.

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 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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