Best California Pizza Kitchen White Balsamic Provencal Salad Recipes

CALIFORNIA PIZZA KITCHEN CHOPPED SALAD

California Pizza Kitchen Chopped Salad image

Every time I eat at CPK, I have to have this salad! I love the tangy dressing, the fresh basil, the crispness of the ingredients. My husband got their cookbook for Christmas one year and I enjoy making it at home occasionally too!

Provided by Pam-I-Am

Categories Greens

Time 35m

Yield 4 entree

Number Of Ingredients 19

Ingredients

1 teaspoon garlic, minced
2 teaspoons shallots, minced
2 tablespoons Dijon mustard
1 1/2 teaspoons dried oregano
2 teaspoons dried parsley
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/4 cup red wine vinegar
1 1/3 cups olive oil, mild flavored
3 tablespoons parmesan cheese, grated
1/2 head iceberg lettuce, chopped into 1/8 inch wide strips
1/2 head romaine lettuce, chopped into 1/8 inch wide strips
12 leaves basil, chopped into fine strips
3 cups mozzarella cheese, shredded
1 cup garbanzo beans
4 cups tomatoes, seeded and diced
3 cups turkey breast, diced
1/2 cup salami, cut into thin strips
2 tablespoons scallions, chopped

Steps:

For salad, toss together the ingredients in a large bowl and chill in your refrigerator.
For dressing, whisk together ingredients in a small bowl and chill for an hour.
Just before serving, toss dressing with salad and serve on small individual plates.
Can serve 4 for a main dish or 8 for small side salads.

Nutrition Facts : Calories 1127.3, Fat 100.1, SaturatedFat 24.6, Cholesterol 89.8, Sodium 1345.9, Carbohydrate 30.4, Fiber 8.5, Sugar 8.6, Protein 31.6

CALIFORNIA PIZZA KITCHEN WALDORF SALAD COPYCAT

California Pizza Kitchen Waldorf Salad Copycat image

My absolute favorite salad at any restaurant. Unlike a typical Waldorf in that they serve it with Dijon Balsamic Vinaigrette rather than a creamy dressing. So easy to throw together, too - grill the chicken a day before or even while putting together the salad ingredients! Makes 2 dinner-sized salads - adjust the amounts accordingly if you prefer less greens. The dressing recipe makes more like 8 servings as I like to keep extra on hand. I hope you enjoy it!

Provided by princessbride029

Categories Salad Dressings

Time 15m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

2 grilled chicken breasts, chilled (may use pre-packaged, pre-sliced if in time crunch, although home-grilled is always best)
6 cups mixed baby greens
1/2 cup red seedless grapes, halved
1 granny smith apple, chopped in bite-sized pieces
1/2 cup celery, diced (I omit this due to personal preference)
1/2 cup candied walnuts (don't skip, the best part!)
crumbled gorgonzola
1/2 cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon garlic, minced
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
1 cup olive oil (I tend to decrease the oil and it's still tasty)

Steps:

For dressing:.
Whisk together all ingredients well.
Chill until serving.
Store in refrigerator for up to 2 weeks, shake or whisk prior to serving. (It may store longer than this, but it never stays around long enough without being eaten for me to know!).
For the salad:.
Toss field greens, fruits and celery, if included, in desired amount of dressing.
Place evenly divided portions on two large, chilled plates.
Top with sliced, chilled chicken breast, candied walnuts, and Gorgonzola.
Voila! Enjoy!

CALIFORNIA PIZZA KITCHEN WHITE BALSAMIC PROVENCAL SALAD

California Pizza Kitchen White Balsamic Provencal Salad image

I love balsamic vinegar in recipes, and this is not an exception. This has a nice mixture of flavors that compliment each other wonderfully.

Provided by Cook4_6

Categories Salad Dressings

Time 20m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 cup white balsamic vinegar
2 tablespoons white balsamic vinegar
1 1/4 tablespoons minced garlic
1/2 tablespoon dried herbs
1 teaspoon salt
3/4 tablespoon finely grated lemon zest
1/4 teaspoon crushed black pepper
1 cup olive oil, plus
2 tablespoons olive oil
1 head romaine lettuce
1 lb baby arugula leaf
3 cups slivered red cabbage
6 roma tomatoes, cut and diced
18 sun-dried tomatoes
1 lb feta cheese
24 kalamata olives, pitted and cut in half

Steps:

Vinaigrette Preparation.
n a mixing bowl, use a hand held electric mixer on low speed or a whisk to blend together the vinegar, garlic, herbs, salt, lemon zest, and pepper.
Beating or whisking continuously, slowly pour in the oil, blending until it is thoroughly incorporated. Cover with plastic wrap and refrigerate.
Salad Preparation:.
In a large mixing bowl, use salad servers to toss together the romaine, arugula, cabbage and dressing.
Transfer the salad to chilled serving plates. Surround each serving with a ring of diced Roma tomatoes, then top with sun dried tomatoes, feta cheese and Kalamata olives.

Nutrition Facts : Calories 655.8, Fat 59.7, SaturatedFat 17.4, Cholesterol 67.5, Sodium 1555.6, Carbohydrate 19.5, Fiber 6.3, Sugar 11.2, Protein 16.2