The California Beach Salad Food

CALIFORNIA GRAIN SALAD

Steps:

• Toast the cereal in a large dry skillet over medium-high heat, about 3 minutes. Transfer to a medium bowl; set aside. Add the corn to the skillet and cook until just warmed through, about 3 minutes. Transfer to a large bowl.
• Warm the grains as the label directs and fluff with a fork. Add to the corn along with the beans, tomatoes, scallions, cilantro, lime juice and half each of the sprouts and goat cheese. Add the sesame oil, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper and toss until combined. Stir in half of the toasted cereal and season with salt and pepper. Top each serving of the salad with the remaining goat cheese, toasted cereal and sprouts.

TURKEY CALIFORNIA CLUB SALAD

Steps:

• Place turkey breast filets into a plastic storage bag.
• Add in marinade ingredients and let sit for 15 minutes in the refrigerator.
• Preheat oven to 400 degrees.
• Place turkey bacon sliced on a baking sheet and bake for about 10 minutes or until desired crispness in reached.
• Heat 2 teaspoons olive oil over medium heat in a skillet.
• When turkey breast cutlets are finished marinating place into skillet.
• Cook turkey cutlets 11-13 minutes turning every few minutes until turkey is cooked through and reaches an internal temperature of 165 degrees F.
• Slice turkey cutlets.
• Assemble salad either in one large bowl or divided into two medium bowls. (makes two servings)
• Place all dressing ingredients into a food processor.
• Process dressing until smooth.
• Top salad with dressing.
• Serve immediately.

CALIFORNIA SUMMER MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water, and transfer to a large bowl. Place in the refrigerator to chill while you prepare the eggs.
• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Slice eggs with an egg slicer.
• Mix mayonnaise, vinegar, relish, white pepper, and sea salt together in a small bowl. Gently mix in avocado, celery, and green onion, being careful not to overmix the avocado. Mix in sliced eggs.
• Add mayonnaise mixture to cooled macaroni; stir until well coated.

THE CALIFORNIA BEACH SALAD

Steps:

• Prepare salad by chopping vegetables. Toast slivered almonds in oven at 350 for 3-4 minutes, keep an eye on them, they burn very easily!
• Combine all dressing ingredients and use whisk to stir.
• To prepare bread crumbs, cut bread up in small squares, sprinkle with olive oil and season with garlic powder, salt and fresh cracked pepper. Bake in 400 degree oven for 15 minutes or until toasted.
• Before serving, add the dressing to the salad as well as the croutons and toasted almonds.

CALIFORNIA GREEN SALAD

Steps:

• Whisk dressing ingredients; cover and refrigerate. Just before serving, toss together romaine, avocado, onions, almonds and blue cheese in a large salad bowl. Sprinkle with seasoned salt. Whisk the dressing and pour the over salad; toss to coat. Serve immediately.

CALIFORNIA SALAD

Steps:

• In large serving salad bowl layer torn lettuce, broken cauliflower, chopped green onions, crumbled bacon and shredded cheddar cheese.
• In small bowl mix together sugar and mayonnaise well.
• Pour over the top of layered salad- cover and chill until ready to serve.
• TOSS JUST BEFORE SERVING.