CALIFORNIA SALAD WITH HARD-BOILED EGGS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 410 calorie, Fat 28 grams, SaturatedFat 6 grams, Cholesterol 280 milligrams, Sodium 230 milligrams, Carbohydrate 20 grams, Fiber 6 grams, Protein 22 grams
CALIFORNIA SALAD AND DRESSING
This comes from "Pacific Fresh" one of my favorite cookbooks. The flavors are very fresh and delicious. This is a little on the sweet side but very refreshing. Great with grilled chicken or fish. Enjoy!
Provided by JillAZ
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 321.8, Fat 28.3, SaturatedFat 3.8, Sodium 200.2, Carbohydrate 18.6, Fiber 6, Sugar 10.7, Protein 2.1
EASY CALIFORNIA SALAD DRESSING
You'll need to get some fresh cilantro, but otherwise this Easy California Salad Dressing is a brilliant combination of pantry ingredients.
Provided by My Food and Family
Categories Home
Time 5m
Yield 32 servings, about 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Whisk ingredients until blended.
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CALIFORNIA SALAD WITH RASPBERRY VINAIGRETTE DRESSING RECIPE
This salad is the perfect combination of leafy, crunchy, and tangy. It goes great as a side, an appetizer, or even as your main dish!
Provided by Steph Loaiza
Categories Salad
Time 10m
Number Of Ingredients 7
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).
Nutrition Facts : Calories 399 kcal, Carbohydrate 52 g, Protein 3 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 5 mg, Sodium 133 mg, Fiber 2 g, Sugar 36 g, ServingSize 1 serving
EASY CAESAR SALAD DRESSING
Make and share this Easy Caesar Salad Dressing recipe from Food.com.
Provided by Gardening Girl
Categories Salad Dressings
Time 3h10m
Yield 1 cup, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Put all ingredients into a blender or use a hand blender and blend until emusified. Refrigerate for several hours before use. Cook time is chill time.
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