California Mixed Greens Salad Recipes
MIXED GREEN SALAD
Garlic, basil and crushed red pepper flakes season the light vinaigrette that dresses this refreshing salad. A sprinkling of Parmesan cheese on top gives it even more flavor. -Jody Fisher Stewartstown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, basil and pepper flakes; shake well. In a salad bowl, combine the greens, tomatoes and cucumber. Drizzle with dressing and sprinkle with Parmesan cheese; toss to coat.
Nutrition Facts : Calories 110 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 48mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
CALIFORNIA GREEN SALAD
This salad truly represents my state, since avocados and almonds are grown in such abundance here. I originated this recipe many years ago, and it's often requested by family and friends. It's a winner at our house!
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts :
MIXED GREEN SALAD
Provided by Food Network
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine.
CIOPPINO-MIXED GREEN SALAD
Living in California, the "salad bowl" of the United States, I'm inspired to cook nutritious meals like cioppino. Whenever my friends and I get together, this salad-a spin on the classic seafood stew-is the top request. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, mix dressing, basil and, if desired, wine. Add shrimp and crab; toss gently to combine. Refrigerate, covered, 2 hours., Add greens, tomatoes, artichoke hearts, onion, olives and eggs; toss gently to combine. If desired, sprinkle with parsley and serve with lemon wedges.
Nutrition Facts : Calories 285 calories, Fat 17g fat (3g saturated fat), Cholesterol 190mg cholesterol, Sodium 888mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.
CALIFORNIA MIXED GREENS SALAD
Number Of Ingredients 6
Steps:
- 1. Wash greens and dry thoroughly tear into bite-size pieces and chill in a large salad bowl. When ready to serve, toss with your choice of dressing, such as Creamy Blue Cheese Dressing or Creamy French Dressing Sprinkle cheese and walnuts on top of greens. Toss again.Note: For added flavor, toast walnuts in 1 tablespoon butter in a preheated 350° F oven for 10 to 15 minutes, stirring once or twice. Sprinkle lightly with salt.
Nutrition Facts : Nutritional Facts Serves
CALIFORNIA MIXED GREENS SALAD
Number Of Ingredients 6
Steps:
- Wash greens and dry thoroughly tear into bite-size pieces and chill in a large salad bowl. When ready to serve, toss with your choice of dressing, such as Creamy Blue Cheese Dressing or Creamy French Dressing Sprinkle cheese and walnuts on top of greens. Toss again.Note: For added flavor, toast walnuts in 1 tablespoon butter in a preheated 350° F oven for 10 to 15 minutes, stirring once or twice. Sprinkle lightly with salt.
Nutrition Facts : Nutritional Facts Serves
MIXED GREENS SALAD
a nice flavorful salad. I recommend this salad with recipe#459022#459022, for a nice one couse meal.
Provided by weekend cooker
Categories Nuts
Time 10m
Yield 4 salad bowls, 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine lemon juice and olive oil in a large bowl, stir.
- Add mixed salad greens and toss.
- Sprinkle with pine nuts and serve.
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