Best California Cooler Salad Recipes

CALIFORNIA SALAD WITH HARD-BOILED EGGS

California Salad with Hard-Boiled Eggs image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

6 large eggs
2 tablespoons extra-virgin olive oil
1 15-ounce can no-salt-added chickpeas, drained, rinsed and patted dry
Kosher salt and freshly ground pepper
1/3 cup unsalted pepitas (hulled pumpkin seeds)
1/2 cup plain low-fat Greek yogurt
2 tablespoons apple cider vinegar
2 tablespoons chopped fresh chives, plus more for topping
1 5-ounce package mixed baby greens (about 8 cups)
2 ounces broccoli sprouts or alfalfa sprouts
8 small radishes, sliced
1 avocado, sliced

Steps:

Put the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce the heat and gently simmer 10 minutes. Drain and rinse under cold water until cool; set aside.
Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the chickpeas and season with salt and pepper. Cook, stirring, until the chickpeas are lightly browned, about 3 minutes. Add the pepitas and cook, stirring, until lightly toasted, about 2 minutes; let cool.
Make the dressing: Whisk the yogurt, 2 tablespoons water, the vinegar, chives and the remaining 1 tablespoon olive oil in a small bowl; season with salt and pepper.
Peel and roughly chop the hard-boiled eggs. Toss the greens, sprouts and radishes in a large bowl; season with salt and pepper. Top each serving of salad with the chickpeas and pepitas, eggs and sliced avocado. Drizzle with the dressing and top with more chives.

Nutrition Facts : Calories 410 calorie, Fat 28 grams, SaturatedFat 6 grams, Cholesterol 280 milligrams, Sodium 230 milligrams, Carbohydrate 20 grams, Fiber 6 grams, Protein 22 grams

CALIFORNIA COLESLAW

California Coleslaw image

A sweet summer slaw filled with fresh vegetables. It tastes better the second day after the vegetables have soaked in the marinade.

Provided by ALEXPE

Categories Salad Coleslaw Recipes No Mayo

Time 20m

Yield 6

Number Of Ingredients 10

Ingredients

1 small head cabbage, shredded
1 small white onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small carrot, shredded
½ cup cider vinegar
3 tablespoons white sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup vegetable oil

Steps:

In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 17.4 g, Fat 18.4 g, Fiber 4.2 g, Protein 2.1 g, SaturatedFat 2.9 g, Sodium 223.8 mg, Sugar 12.3 g

CALIFORNIA COOLER SALAD

California Cooler Salad image

Number Of Ingredients 7

Ingredients

1 pint strawberries sliced
2 tablespoons splenda
2 cups diet lemon-lime soda
2 (3-ounce) packages lemon jello
8 ounces rose wine
1 (16-ounce) can pear sliced, well drained
10 drops food colors red

Steps:

1. In a medium bowl, stir strawberries and sugar set aside.2. In a small saucepan over high heat, bring soda to a boil. In a large metal bowl, pour soda over gelatin. Stir until gelatin is dissolved. Stir in rose. Place bowl in a larger bowl which contains cold water and ice. Stir gelatin mixture until syrupy. Remove bowl from water bath.3. Stir in strawberries with sugar, pears and food color. Pour into a 5-cup mold. Cover and chill at least 2 hours or up to 24 hours.4. Unmold to serve. Garnish with strawberry fans and mint sprigs if desired.

Nutrition Facts : Nutritional Facts Serves

CALIFORNIA PASTA SALAD

California Pasta Salad image

As far as cold pasta salad recipes go, this is one of the best. Not only does it travel well to get-togethers such as picnics or tailgate parties, but people absolutely love it when it gets there. -Jeanette Krembas, Laguna Niguel, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 15 servings.

Number Of Ingredients 16

Ingredients

1 pound thin spaghetti, broken into 1-inch pieces
3 large tomatoes, diced
2 medium zucchini, diced
1 large cucumber, diced
1 medium green pepper, diced
1 sweet red pepper, diced
1 large red onion, diced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
DRESSING:
1 bottle (16 ounces) Italian salad dressing
1/4 cup grated Parmesan cheese
1 tablespoon sesame seeds
2 teaspoons poppy seeds
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon garlic powder

Steps:

Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives. , In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 257 calories, Fat 13g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 567mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

CALIFORNIA GREEN SALAD

California Green Salad image

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!

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts :