California Green Salad Recipe

5 2
California Green Salad Recipe
California Green Salad Recipe photo by Taste of Home
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California Green Salad Recipe

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5 2
Publisher Photo
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!
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • DRESSING:
  • 1/2 cup olive oil
  • 2 tablespoons cider vinegar
  • 2 tablespoons lemon juice
  • 1/4 to 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon paprika
  • SALAD:
  • 1 large head romaine, torn into pieces
  • 1 avocado, diced
  • 4 green onions with tops, sliced
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup crumbled blue cheese
  • Dash seasoned salt

Directions

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. Yield: 6 servings.
Originally published as California Green Salad in Country Extra January 1992, p47

Nutritional Facts

1 each: 272 calories, 27g fat (4g saturated fat), 4mg cholesterol, 203mg sodium, 6g carbohydrate (1g sugars, 3g fiber), 4g protein.

  • DRESSING:
  • 1/2 cup olive oil
  • 2 tablespoons cider vinegar
  • 2 tablespoons lemon juice
  • 1/4 to 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon paprika
  • SALAD:
  • 1 large head romaine, torn into pieces
  • 1 avocado, diced
  • 4 green onions with tops, sliced
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup crumbled blue cheese
  • Dash seasoned salt
  1. 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. Yield: 6 servings.
Originally published as California Green Salad in Country Extra January 1992, p47

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