Best California Salad Bowl Recipes

CALIFORNIA SALAD BOWL

California Salad Bowl image

This salad is absolutely delicious! I often bring it to our family dinners, and the recipe is frequently requested!

Provided by Lori Guilderson

Categories Salad Vegetable Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 13

Ingredients

1 avocado, peeled and pitted
1 tablespoon lemon juice
½ cup mayonnaise
¼ teaspoon hot pepper sauce
¼ cup olive oil
1 clove garlic, peeled and minced
½ teaspoon salt
1 head romaine lettuce- rinsed, dried and torn into bite sized pieces
3 ounces Cheddar cheese, shredded
2 tomatoes, diced
2 green onions, chopped
¼ (2.25 ounce) can pitted green olives
1 cup coarsely crushed corn chips

Steps:

In a blender or food processor, mix avocado, lemon juice, mayonnaise, hot pepper sauce, olive oil, garlic, and salt. Process until smooth.
In a large bowl, toss together romaine lettuce, Cheddar cheese, tomatoes, green onions, green olives, and corn chips. Toss with the avocado dressing mixture just before serving.

Nutrition Facts : Calories 320.8 calories, Carbohydrate 13.5 g, Cholesterol 16.4 mg, Fat 28.7 g, Fiber 3.7 g, Protein 4.9 g, SaturatedFat 5.8 g, Sodium 419 mg, Sugar 2 g

CALIFORNIA SALAD BOWL

CALIFORNIA SALAD BOWL image

Categories Salad Dinner Avocado

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 head Romaine
3 oz Shredded Cheddar
2 tomatoes
2 whole green onions
1 can pitted ripe olives, drained
1 cup crushed corn chips
Avocado Dressing:
1 ripe avocado
1 TBS lemon juice
1/2 cup mayonnaise
1/4 cup vegetable oil
1 clove garlic
1/4 tsp Tabasco sauce
1/2 tsp salt

Steps:

Tear lettuce into bite size pieces and place in large salad bowl. Add shredded cheese, tomatoes (quartered), and green onions, olives and crushed corn chips. Pour avocado dressing over and toss. Dressing: With knife blade in processor work bowl, process all ingredients together until smooth and garlic is chopped fine (about ten seconds). Dressing can be stored in fridge for 2-3 days. Makes 1-1/2 cups.