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California Salad

Chef.at.Home's picture
Ingredients
  Toast slices 4 , cut into small cubes
  Olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm)
  Assorted salad greens 1 Cup (16 tbs) (Lettuce, Spinach, Water Cress Chicory, Endive)
  Olive oil/Salad oil 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Paprika 1⁄2 Teaspoon
  Cheese 1⁄2 Cup (8 tbs), crumbled (Roquefort, Blue Or And Preferred Sharp Cheese)
  Raw egg 1
  Lemon juice 1⁄4 Cup (4 tbs)
  Tabasco sauce 2 Dash
Directions

1. Soak cut cloves of garlic in 2 tablespoons olive oil at room temperature.
2. Wash, drain and dry enough salad greens to measure 4 cups when tightly packed.
3. Transfer washed greens to a large salad bowl. Pour over them the remaining ingredients in the order listed, and toss to mix thoroughly. (You may beat the egg first if you like, but the perfectionist prefers to add it right from the shell, since this seems more dramatic and interesting when the salad is all tossed. The dressing finally seems as well emulsified as one made by modern machinery. )
4. Add toast cubes and oil in which garlic soaked discard the cloves before adding, of course. Toss again.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
California
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1936 Calories from Fat 1511

% Daily Value*

Total Fat 171 g263%

Saturated Fat 36 g179.9%

Trans Fat 0 g

Cholesterol 287.6 mg95.9%

Sodium 3024.3 mg126%

Total Carbohydrates 73 g24.2%

Dietary Fiber 3.7 g14.6%

Sugars 7.3 g

Protein 36 g72.6%

Vitamin A 60.7% Vitamin C 74.8%

Calcium 65.6% Iron 43.5%

*Based on a 2000 Calorie diet

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California Salad Recipe