California Tossed Salad Recipe
California Tossed Salad Recipe photo by Taste of Home
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California Tossed Salad Recipe

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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
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12 servings


  • 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 avocados, peeled and cubed
  • 1 can (6 ounces) pitted ripe olives, drained
  • 2 tablespoons lemon juice
  • 4 cups torn romaine

Nutritional Facts

3/4 cup: 194 calories, 17g fat (5g saturated fat), 15mg cholesterol, 417mg sodium, 8g carbohydrate (1g sugars, 3g fiber), 6g protein.


  1. In a large bowl, combine the first seven ingredients. Cover and refrigerate for at least 1 hour.
  2. Just before serving, add romaine and toss to coat. Yield: 12 servings.
Originally published as California Tossed Salad in Taste of Home Christmas Annual Annual 2009, p88

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CatMurphy User ID: 7117971 168270
Reviewed Jan. 1, 2014

"An easy to put together salad. I find the artichoke marinade a bit bland and would add some dried herbs, minced garlic, and maybe a little bit of dijon mustard for extra flavor."

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