Best California Tossed Salad Recipes

CALIFORNIA BLT TOSSED SALAD

California BLT Tossed Salad image

BLT's go California style with avocado and a citrus-ranch dressing.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

1/3 cup ranch dressing
1/2 teaspoon grated lemon peel
1 bag (10 ounces) ready-to-eat American blend salad greens (iceberg lettuce, romaine, red cabbage, carrots and radishes)
12 slices ready-to-eat cooked bacon, cut into pieces
1 large tomato, cut into wedges
1 avocado, pitted, peeled and cut into wedges

Steps:

Mix all Lemon Ranch Dressing ingredients.
In serving bowl, toss salad greens and bacon with dressing until coated. Garnish with tomato and avocado.

Nutrition Facts : Calories 295, Carbohydrate 9 g, Cholesterol 25 mg, Fat 4 1/2, Fiber 4 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 510 mg

CALIFORNIA BLT TOSSED SALAD

California BLT Tossed Salad image

BLT's go California style with avocado and a citrus-ranch dressing.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

1/3 cup ranch dressing
1/2 teaspoon grated lemon peel
1 bag (10 ounces) ready-to-eat American blend salad greens (iceberg lettuce, romaine, red cabbage, carrots and radishes)
12 slices ready-to-eat cooked bacon, cut into pieces
1 large tomato, cut into wedges
1 avocado, pitted, peeled and cut into wedges

Steps:

Mix all Lemon Ranch Dressing ingredients.
In serving bowl, toss salad greens and bacon with dressing until coated. Garnish with tomato and avocado.

Nutrition Facts : Calories 295, Carbohydrate 9 g, Cholesterol 25 mg, Fat 4 1/2, Fiber 4 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 510 mg

CALIFORNIA TOSSED SALAD

California Tossed Salad image

Even though I'm retired, I'm busier than ever! Served with crusty French bread, this speedy salad is a meal in itself.-Patricia Nieh, Portola Valley, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, undrained
2 jars (4-1/2 ounces each) whole mushrooms, drained
1-1/2 cups cherry tomatoes
1-1/2 cups cubed Monterey Jack cheese
2 large ripe avocados, peeled and cubed
1 can (6 ounces) pitted ripe olives, drained
2 tablespoons lemon juice
4 cups torn romaine

Steps:

In a large bowl, combine the first seven ingredients. Cover and refrigerate for at least 1 hour., Just before serving, add romaine and toss to coat.

Nutrition Facts : Calories 194 calories, Fat 17g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 417mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 3g fiber), Protein 6g protein.