California Sunshine Salad Recipes

SUNSHINE SALAD

Sunshine Salad image

I found this recipe years ago. When I prepare it for an evening meal, I call it "Sunset Salad".-Margaret Ulrich, Braidwood, Illinois

Provided by Taste of Home

Categories Brunch Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 5

Ingredients

1 can (20 ounces) pineapple tidbits
1 can (11 ounces) mandarin oranges
1 package (3.4 ounces) instant lemon pudding
1 cup quartered strawberries
1 cup sliced ripe bananas

Steps:

Drain pineapple and oranges, reserving juices. In a large bowl, combine pudding mix with reserved fruit juices. Fold in pineapple, oranges and strawberries; chill for at least 2 hours. Add bananas just before serving.

Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.

CALIFORNIA SUNSHINE SALAD

California Sunshine Salad image

I think I got this recipe from a magazine several years ago. It has typical California ingredients such as avocados, almonds and oranges and combines them in a delicious way.

Provided by doobtones 2

Categories Salad Dressings

Time 40m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup honey
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
2 teaspoons vinegar
1/4 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon onion powder
4 cups mixed salad greens
2 avocados, sliced
2 oranges, peeled and sectioned
1/2 cup slivered almonds, toasted
1/4 cup gorgonzola, crumbled
1 small red onion, thinly sliced (optional)

Steps:

Combine first nine ingredients in small bowl and whisk together until well-blended. This is the dressing. Set aside. Toast almonds if you have not already done so.
In serving bowl, place salad greens and top with sliced avocados and orange pieces. Drizzle with dressing and gently toss. Place salad in individual serving bowls and top with almonds, cheese and onion.

Nutrition Facts : Calories 488.4, Fat 37.6, SaturatedFat 6.1, Cholesterol 6.3, Sodium 272.2, Carbohydrate 37.8, Fiber 10.2, Sugar 25, Protein 7.5

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

Ingredients

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.

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