Californiavegetablesalad Recipes

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LIGHT AND CREAMY CALIFORNIA VEGETABLE SALAD



Light and Creamy California Vegetable Salad image

I made this recipe this weekend for a family get together. It is such a nice summer salad with a creamy taste! I've also added bacon bits to this in the past, which gives it some zip!

Provided by Dine Dish

Categories     Cauliflower

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

1 cup low-fat ranch dressing
1/4 cup grated parmesan cheese
4 cups raw broccoli florets
4 cups raw cauliflower florets
1 pint cherry tomatoes, halved

Steps:

  • Mix dressing and cheese in large bowl.
  • Add vegetables and mix together.
  • Chill for 30 minutes before serving.

Nutrition Facts : Calories 102.3, Fat 5, SaturatedFat 1, Cholesterol 7.5, Sodium 411.3, Carbohydrate 12.5, Fiber 1.9, Sugar 3.2, Protein 4

CALIFORNIA VEGETABLE BAKE



California Vegetable Bake image

California vegetables (broccoli, carrots and cauliflower) covered with easy cream and cheese sauce topped with Ritz® crackers. Very easy and always a big hit.

Provided by TERILY

Categories     Side Dish     Vegetables

Time 45m

Yield 10

Number Of Ingredients 7

2 (20 ounce) bags California-blend frozen vegetables
1 cup mayonnaise
1 cup sour cream
1 cup chopped onion
1 cup shredded Cheddar cheese
½ cup melted butter
1 sleeve buttery round crackers (such as Ritz®), crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add frozen vegetables, cover, and steam until tender, 4 to 6 minutes. Transfer vegetables to a baking dish.
  • Mix mayonnaise, sour cream, onion, and Cheddar cheese in a bowl; pour over vegetables. Stir crackers and melted butter in another bowl and sprinkle over vegetables.
  • Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

Nutrition Facts : Calories 471 calories, Carbohydrate 25.2 g, Cholesterol 54.7 mg, Fat 39 g, Fiber 5 g, Protein 8.5 g, SaturatedFat 14.6 g, Sodium 429.2 mg, Sugar 1.7 g

CALIFORNIA VEGETABLE SALAD



California Vegetable Salad image

A quick, healthy salad with lots of flavor and crunch...and endless possible variations! (Adapted from the salad my family ate when I was growing up in San Diego--plus all of the salad bars I've been to ever since.) Note: Optional items not included in preparation time.

Provided by So Cal Gal

Categories     Greens

Time 15m

Yield 2 serving(s)

Number Of Ingredients 14

4 cups lettuce leaves, chopped (red leaf or romaine)
1 tomatoes, chopped
1/2 cucumber, chopped
1 carrot, sliced
2 green onions, sliced diagonally
10 radishes, quartered
other bite-sized raw vegetables (chopped avocado, broccoli, cauliflower, bell pepper, etc.) (optional)
bite-sized cooked vegetables (beans, corn, peas, chopped artichoke hearts, etc.) (optional)
nuts (pistachios, walnuts, pecans, etc.) (optional)
seeds (pumpkin seeds, sunflower seeds, etc.) (optional)
bite-sized pieces cheese (diced or shredded cheddar, feta, jack, etc.) (optional)
chopped hard-boiled egg (optional)
crouton (seasoned croutons, tiny crackers, Chinese noodles, etc.) (optional)
salad dressing (Italian, Thousand Island, Ranch, etc.)

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.

Nutrition Facts : Calories 54.1, Fat 0.4, SaturatedFat 0.1, Sodium 57, Carbohydrate 11.9, Fiber 3.6, Sugar 5.7, Protein 2.7

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