CLASSIC HOUSE SALAD
A classic house salad featuring crisp lettuce, tomatoes, croutons, cheese, and cucumbers.
Provided by Kelly Anthony
Categories Appetizer
Time 12m
Number Of Ingredients 8
Steps:
- In a large serving bowl, toss together lettuce, half of the croutons, about two-thirds of the cheese, tomatoes, cucumber and red onion. Add the dressing of your choice and toss to coat. Top with remaining croutons, cheese, and bacon and serve right away.
- Serves 4
Nutrition Facts : Calories 314 kcal, Carbohydrate 21 g, Protein 8 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 513 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
CALIFORNIA-STYLE CHOPPED SALAD WITH SHRIMP
Provided by Giada De Laurentiis
Categories appetizer
Time 24m
Yield 4 servings
Number Of Ingredients 14
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 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
CALIFORNIA PASTA SALAD
As far as cold pasta salad recipes go, this is one of the best. Not only does it travel well to get-togethers such as picnics or tailgate parties, but people absolutely love it when it gets there. -Jeanette Krembas, Laguna Niguel, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives. , In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 257 calories, Fat 13g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 567mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
HOT BACON-MUSTARD DRESSING
"For thick sweet and tangy dressing that's irresistible, try this recipe," urges Joyce Turley of Slaughters, Kentucky.
Provided by Taste of Home
Time 15m
Yield about 2 cups.
Number Of Ingredients 8
Steps:
- In a skillet, cook bacon until crisp. Drain, reserving 3 tablespoons drippings; set bacon aside. To the drippings, add Dijon mustard, sugar, orange juice, vinegar and ground mustard; bring to a boil. Stir in honey and bacon. Serve warm over salad greens or spinach. Refrigerate leftovers; reheat before serving.
Nutrition Facts :
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