Best Commanders Palace California Salad With Honey Yogurt Dressing Recipes

COMMANDER'S PALACE CALIFORNIA SALAD WITH HONEY-YOGURT DRESSING

Commander's Palace California Salad With Honey-Yogurt Dressing image

This recipe comes from The Commander's Palace New Orleans Cookbook. This is one of my favorite places to eat. A true dining experience. The salad is easy and quite impressive.

Provided by PaulaG

Categories Low Protein

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 pint plain yogurt (I use low-fat)
6 tablespoons lemon juice
3 tablespoons honey
salt
white pepper
1 head boston lettuce, torn into bite-sized pieces
4 avocados, peeled, pitted and sliced
1 cup grapefruit section
1/2 cup walnut halves (I use pecans)
1/4 cup seedless raisin

Steps:

Add all the dressing ingredients into blender container.
Pulse several times or until well blended.
Mix salad ingredients in a large salad bowl.
Serve on chilled plates with dressing on the side.

Nutrition Facts : Calories 300, Fat 21.6, SaturatedFat 3.9, Cholesterol 8, Sodium 37.9, Carbohydrate 26.7, Fiber 7.8, Sugar 16, Protein 5.9

COMMANDER'S SALAD

Commander's Salad image

This is from the 1984 "The Commander's Palace New Orleans Cookbook". Commander's Palace is my favorite place to eat in New Orleans and this salad is their most popular side salad, according to the recipe.

Provided by Leslie in Texas

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 cups mixed salad greens (Commander's Palace uses a mixture of leaf lettuce,field greens, Bibb lettuce, romaine, endive, and w)
4 tablespoons crumbled crisp bacon
4 tablespoons freshly grated parmesan cheese
1 cup crouton
1 1/2 cups salad oil
1 egg, at room temperature
1/2 teaspoon salt
1/2 teaspoon freshly cracked black peppercorns
1/4 cup white vinegar
3 tablespoons minced onions
2 hardboiled egg, peeled and coarsely chopped

Steps:

Tear greens into bite-sized pieces.
In a large salad bowl, combine the greens,bacon, cheese, and croutons.
Put 1/2 cup oil and the remaining dressing ingredients in a blender.
Cover and blend on low speed.
Remove cover and gradually blend in remaining oil.
To serve, pour 8 T. of dressing over salad and toss.
Divide onto individual plates and garnish each serving with the hard boiled egg.
Refrigerate any leftover salad dressing.

Nutrition Facts : Calories 848.5, Fat 88.2, SaturatedFat 13.8, Cholesterol 155, Sodium 559.3, Carbohydrate 7, Fiber 0.5, Sugar 0.8, Protein 8.7

CALIFORNIA SALAD

California Salad image

My sister-in-law made this salad for a family dinner just before my husband and I were married. In a hurry I wrote the recipe down. I've shared this recipe often through the years of our marriage. Recently at a dinner, my SIL asked if I made this recipe often. I replied that yes I did and every year I have to make California Salad. The look on her face was priceless and her reply was "I thought I gave you this recipe years ago!". After visiting on this topic further, we discovered I had abbreviated cauliflower to Calif. Salad thus it's name. I hope you enjoy!

Provided by CindiJ

Categories < 60 Mins

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 head lettuce, torn
1 head cauliflower, broken into small flowerettes
1 bunch green onion, chopped
1 lb bacon, cooked & crumbled
4 ounces sharp cheddar cheese, shredded
1/2 cup sugar
1 cup mayonnaise

Steps:

In large serving salad bowl layer torn lettuce, broken cauliflower, chopped green onions, crumbled bacon and shredded cheddar cheese.
In small bowl mix together sugar and mayonnaise well.
Pour over the top of layered salad- cover and chill until ready to serve.
TOSS JUST BEFORE SERVING.

Nutrition Facts : Calories 339.7, Fat 26.8, SaturatedFat 8.7, Cholesterol 40.7, Sodium 537.5, Carbohydrate 17.5, Fiber 1.9, Sugar 11.2, Protein 8.5

CALIFORNIA SALAD AND DRESSING

California Salad and Dressing image

This comes from "Pacific Fresh" one of my favorite cookbooks. The flavors are very fresh and delicious. This is a little on the sweet side but very refreshing. Great with grilled chicken or fish. Enjoy!

Provided by JillAZ

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon yellow onion, chopped
2 tablespoons cider vinegar
2 1/2 tablespoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon paprika
1 1/2 teaspoons celery seeds
1/2 cup vegetable oil
8 cups mixed salad greens, torn
1 sweet onion
2 avocados
2 fresh oranges

Steps:

To make dressing:.
To a food processor or blender add all dressing ingredients except oil.
Whiz together.
With processor running, slowly add oil to dressing ingredients. Whiz until dressing emulsifies.
Store in refrigerator until needed.
To make salad:.
Place greens in a large salad bowl.
Thinly slice onion and separate into rings, add to bowl.
Peel, pit and slice avocadoes. Add to bowl.
Peel oranges and cut into bite sized pieces. Add to bowl. You may use one can of mandarin oranges, drained, if you don't have fresh oranges.
Toss all salad ingredients together.
Add dressing just before serving and toss again.
Makes 3/4 cup dressing and 6 servings of salad.