Best California Sunshine Salad Recipes

California Sunshine Salad image

Provided by doobtones 2

Time 40m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 15

1/4 cup honey
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
2 teaspoons vinegar
1/4 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon onion powder
4 cups mixed salad greens
2 avocados, sliced
2 oranges, peeled and sectioned
1/2 cup slivered almonds, toasted
1/4 cup gorgonzola, crumbled
1 small red onion, thinly sliced (optional)

Steps:

Combine first nine ingredients in small bowl and whisk together until well-blended. This is the dressing. Set aside. Toast almonds if you have not already done so.
In serving bowl, place salad greens and top with sliced avocados and orange pieces. Drizzle with dressing and gently toss. Place salad in individual serving bowls and top with almonds, cheese and onion.

Nutrition Facts : Calories 488.4, Fat 37.6, SaturatedFat 6.1, Cholesterol 6.3, Sodium 272.2, Carbohydrate 37.8, Fiber 10.2, Sugar 25, Protein 7.5

California Sunshine Salad image

Provided by Martha Stewart

Number Of Ingredients 8

1 medium orange
2 tablespoons rice vinegar
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated lemon zest
1/2 cup sweet corn, fresh or frozen and thawed or kernels from 1 medium ear of roasted corn, chilled
1/2 cup chilled organic edamame
1/4 medium avocado, chopped

Steps:

Slice the top and bottom of orange with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Discard membrane.
In a large bowl, whisk together vinegar, thyme, black pepper, and lemon zest. Add orange segments, corn, edamame, and avocado. Toss to combine and serve.