California Salad And Dressing Recipes

CALIFORNIA PASTA SALAD

Steps:

• Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives. , In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

CALIFORNIA SALAD BOWL

Steps:

• In a blender or food processor, mix avocado, lemon juice, mayonnaise, hot pepper sauce, olive oil, garlic, and salt. Process until smooth.
• In a large bowl, toss together romaine lettuce, Cheddar cheese, tomatoes, green onions, green olives, and corn chips. Toss with the avocado dressing mixture just before serving.

CALIFORNIA COBB SALAD

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 COLESLAW

Steps:

• In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.

CALIFORNIA SALAD

Steps:

• In large serving salad bowl layer torn lettuce, broken cauliflower, chopped green onions, crumbled bacon and shredded cheddar cheese.
• In small bowl mix together sugar and mayonnaise well.
• Pour over the top of layered salad- cover and chill until ready to serve.
• TOSS JUST BEFORE SERVING.

CALIFORNIA SPAGHETTI SALAD

Steps:

• Cook the pasta according to package directions. Drain using a colander and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives in a large bowl.

CALIFORNIA SALAD WITH RASPBERRY VINAIGRETTE DRESSING RECIPE

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).

CALIFORNIA SALAD AND DRESSING

Steps:

• To make dressing:.
• To a food processor or blender add all dressing ingredients except oil.
• Whiz together.
• With processor running, slowly add oil to dressing ingredients. Whiz until dressing emulsifies.
• Store in refrigerator until needed.
• To make salad:.
• Place greens in a large salad bowl.
• Thinly slice onion and separate into rings, add to bowl.
• Peel, pit and slice avocadoes. Add to bowl.
• Peel oranges and cut into bite sized pieces. Add to bowl. You may use one can of mandarin oranges, drained, if you don't have fresh oranges.
• Toss all salad ingredients together.
• Add dressing just before serving and toss again.
• Makes 3/4 cup dressing and 6 servings of salad.

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 DRESSING

Steps:

• 1. MIX TOGETHER AND SERVE