California Tossed Salad Recipe

Be the first to write a review

Rate recipe

Even though I'm retired, I'm busier than ever! Served with crusty French bread, this speedy salad is a meal in itself.—Patricia Nieh, Portola Valley, California

This recipe is:

Quick

[X]

Rate California Tossed Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

California Tossed Salad Recipe

Prep: 15 min. + chilling

Yield: 12 Servings

15 15

Ingredients

2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, undrained
2 jars (4-1/2 ounces each) whole mushrooms, drained
1-1/2 cups cherry tomatoes
1-1/2 cups cubed Monterey Jack cheese
2 large ripe California Avocados, peeled and cubed
1 can (6 ounces) pitted ripe olives, drained
2 tablespoons lemon juice
4 cups torn romaine

Directions

In a large bowl, combine the first seven ingredients. Cover and refrigerate for at least 1 hour.
Just before serving, add romaine and toss to coat. Yield: 12 servings.

Nutritional Facts 3/4 cup equals 194 calories, 17 g fat (5 g saturated fat), 15 mg cholesterol, 417 mg sodium, 8 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as California Tossed Salad in Taste of Home Christmas Annual Annual 2009, p88

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.