California Pizza Kitchen White Balsamic Provencal Salad Food

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WHITE BALSAMIC FRUIT SALAD



White Balsamic Fruit Salad image

Some time ago I bought white balsamic vinegar. I use a lot of dark balsamic vinegar and thought it would be nice to see what I could make with the white. Somewhere I read that fruit goes well with this. Tried it and this is the result. Quite nice if I may say so myself.

Provided by Chef Dudo

Categories     Fruit

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 (6 ounce) can pineapple chunks, drained
3 ounces pitted dates
1 medium carrot, thinly sliced
1 orange, peeled and sliced
1 banana, peeled and sliced
3 teaspoons honey
3 teaspoons white balsamic vinegar
2 teaspoons lime juice
1 teaspoon lime zest

Steps:

  • Combine pineapple, dates, carrot, orange and in a large bowl.
  • Combine honey,balsamic vinegar, lime juice and zest in a jar with a tight-fitting lid.
  • Shake vigorously and pour over fruit.
  • Chill until ready to serve.

Nutrition Facts : Calories 149.8, Fat 0.3, SaturatedFat 0.1, Sodium 11.9, Carbohydrate 39.2, Fiber 4, Sugar 31.3, Protein 1.5

CALIFORNIA PIZZA KITCHEN WALDORF SALAD COPYCAT



California Pizza Kitchen Waldorf Salad Copycat image

My absolute favorite salad at any restaurant. Unlike a typical Waldorf in that they serve it with Dijon Balsamic Vinaigrette rather than a creamy dressing. So easy to throw together, too - grill the chicken a day before or even while putting together the salad ingredients! Makes 2 dinner-sized salads - adjust the amounts accordingly if you prefer less greens. The dressing recipe makes more like 8 servings as I like to keep extra on hand. I hope you enjoy it!

Provided by princessbride029

Categories     Salad Dressings

Time 15m

Yield 2 serving(s)

Number Of Ingredients 13

2 grilled chicken breasts, chilled (may use pre-packaged, pre-sliced if in time crunch, although home-grilled is always best)
6 cups mixed baby greens
1/2 cup red seedless grapes, halved
1 granny smith apple, chopped in bite-sized pieces
1/2 cup celery, diced (I omit this due to personal preference)
1/2 cup candied walnuts (don't skip, the best part!)
crumbled gorgonzola
1/2 cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon garlic, minced
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
1 cup olive oil (I tend to decrease the oil and it's still tasty)

Steps:

  • For dressing:.
  • Whisk together all ingredients well.
  • Chill until serving.
  • Store in refrigerator for up to 2 weeks, shake or whisk prior to serving. (It may store longer than this, but it never stays around long enough without being eaten for me to know!).
  • For the salad:.
  • Toss field greens, fruits and celery, if included, in desired amount of dressing.
  • Place evenly divided portions on two large, chilled plates.
  • Top with sliced, chilled chicken breast, candied walnuts, and Gorgonzola.
  • Voila! Enjoy!

CALIFORNIA PIZZA KITCHEN ROMAINE-WATERCRESS SALAD W/ BALSAMIC-B



California Pizza Kitchen Romaine-Watercress Salad W/ Balsamic-B image

Someone on Zaar said that CPK is not serving this salad anymore and wanted the recipe. I happen to have the recipe and I'm happy to post it here so these salad lovers can again have their 'fix.' This recipe serves 4 entree size servings or 8 side servings.

Provided by Pam-I-Am

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

8 large fresh basil leaves
6 tablespoons balsamic vinegar
1/4 lb gorgonzola, crumbled
3/4 cup olive oil, mild flavored
1 head romaine lettuce, cleaned and chopped
1 bunch watercress, cleaned and cut bite-size
8 ounces gorgonzola, crumbled
2 cups walnuts, shelled halves

Steps:

  • In a blender, process basil, gorgonzola and vinegar. Then, on a slower speed, blend in oil briefly. Set aside in refrigerator to chill.
  • Later, in a large mixing bowl, combine the greens.
  • Add dressing and toss to coat all leaves.
  • Transfer the dressed greens to several chilled serving plates. Top each with equal amounts of crumbled Gorgonzola cheese and walnuts.

Nutrition Facts : Calories 1068.4, Fat 103.6, SaturatedFat 25.1, Cholesterol 63.8, Sodium 1203.5, Carbohydrate 15.3, Fiber 7.3, Sugar 3.8, Protein 29.2

CALIFORNIA PIZZA KITCHEN CHOPPED SALAD



California Pizza Kitchen Chopped Salad image

Every time I eat at CPK, I have to have this salad! I love the tangy dressing, the fresh basil, the crispness of the ingredients. My husband got their cookbook for Christmas one year and I enjoy making it at home occasionally too!

Provided by Pam-I-Am

Categories     Greens

Time 35m

Yield 4 entree

Number Of Ingredients 19

1 teaspoon garlic, minced
2 teaspoons shallots, minced
2 tablespoons Dijon mustard
1 1/2 teaspoons dried oregano
2 teaspoons dried parsley
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/4 cup red wine vinegar
1 1/3 cups olive oil, mild flavored
3 tablespoons parmesan cheese, grated
1/2 head iceberg lettuce, chopped into 1/8 inch wide strips
1/2 head romaine lettuce, chopped into 1/8 inch wide strips
12 leaves basil, chopped into fine strips
3 cups mozzarella cheese, shredded
1 cup garbanzo beans
4 cups tomatoes, seeded and diced
3 cups turkey breast, diced
1/2 cup salami, cut into thin strips
2 tablespoons scallions, chopped

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.

Nutrition Facts : Calories 1127.3, Fat 100.1, SaturatedFat 24.6, Cholesterol 89.8, Sodium 1345.9, Carbohydrate 30.4, Fiber 8.5, Sugar 8.6, Protein 31.6

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