California Chopped Salad Food

CALIFORNIA SALAD WITH HARD-BOILED EGGS

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.

LA SCALA'S CHOPPED SALAD

Steps:

• To make vinaigrette: combine oil, vinegar, mustard, and salt and pepper to taste; whisk until well blended. Set aside.
• In a large bowl, combine lettuces, salami, mozzarella, and garbanzo beans. Toss with vinaigrette to taste.
• Garnish with tomato and basil if desired.

BEVERLY HILLS CHOPPED SALAD

Steps:

• Add the tomatoes, iceberg, romaine, chickpeas, salami and mozzarella to a large salad bowl.
• Add the olive oil, Parmesan, vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a measuring cup or mason jar. Whisk to combine.
• Add the dressing to the salad and toss to combine. Serve immediately.

CALIFORNIA-STYLE CHOPPED SALAD WITH SHRIMP

Steps:

• For the salad: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. In a large bowl add the romaine lettuce, corn, zucchini, and shrimp and drizzle with olive oil. Season with salt and pepper, to taste. Grill the romaine lettuce, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. Coarsely chop the grilled lettuce and add it to a large salad bowl. Grill the corn and zucchini for 2 minutes on all sides until crisp-tender. Remove the kernels from the corn and add to the salad bowl. Chop the zucchini into 1/2-inch pieces and add to the bowl. Grill the shrimp until the meat is opaque and cooked through, about 2 to 3 minutes on each side. Cool slightly and cut into 1/2-inch pieces. Add the chopped shrimp, butter lettuce, tomatoes, and avocado to the bowl.
• For the dressing: In a small bowl, whisk together the lemon juice, olive oil and agave nectar until smooth. Season with salt and pepper, to taste.
• Pour the dressing over the salad and toss until all the ingredients are coated. Garnish the salad with tortilla strips and serve.

CALIFORNIA COBB SALAD

Steps:

• Spread the lettuce out on the bottom of a large rectangle platter. Working from one narrow side of the platter to the other, place the remaining ingredients over the lettuce in rows of stripes. Chill in the refrigerator until ready to serve.
• Make the vinaigrette: In a medium bowl, whisk together the mustard, vinegar, and Worcestershire sauce. Mince the garlic with salt and mash with the side of a knife until it becomes a paste. Add it to the bowl, whisking constantly. Slowly pour in the olive oil in a thin stream until thick and creamy. Whisk in the pepper and pour over the salad.

CALIFORNIA PIZZA KITCHEN CHOPPED SALAD

Steps:

• For salad, toss together the ingredients in a large bowl and chill in your refrigerator.
• For dressing, whisk together ingredients in a small bowl and chill for an hour.
• Just before serving, toss dressing with salad and serve on small individual plates.
• Can serve 4 for a main dish or 8 for small side salads.

CALIFORNIA CHOPPED SALAD

Steps:

• In a large bowl, combine lettuce, 1 C cheese, tomatoes, chicken, bacon and eggs (can be done up to 4 hours ahead).
• Just before serving, add croutons and avocado.
• Add dressing; toss lightly to coat.
• Top with remaining cheese.