CALIFORNIA SALAD (Adapted from Seaside: Pastels & Pickets cookbook)

SALAD:

6 cups mixed greens (I used romaine, spring mix and watercress)

2 cups cooked chicken shredded or cubed (I used 1 lemon rosemary rotisserie chicken)

6 slices bacon, cooked and crumbled

1/2 pint grape tomatoes, halved

1 red pepper, julienned

2 TBSP chopped chives

3 oz blue cheese, crumbled

1 – 16 oz can hearts of palm, sliced

2 avocados, chopped

2 TBSP fresh lemon juice

1 cup toasted croutons, optional

DRESSING:

1/2 vegetable or canola oil

1/4 tarragon vinegar

2 TBSP lemon juice

1/2 tsp Worcestershire sauce

1/2 tsp sugar

1/2 teaspoon paprika

1/2 tsp dry mustard

1 tsp salt

1/4 tsp pepper

1 clove garlic, halved and skewered with toothpicks

Combine lettuce, chicken, bacon, tomatoes, red pepper, chives, bleu cheese and hearts of palm. Sprinkle avocado with lemon juice. Add to salad.

Combine oil, vinegar, lemon juice, Worcestershire sauce, sugar, paprika, dry mustard, salt and pepper in bowl; mix well.

Add dressing to salad. Remove garlic with toothpicks. Toss gently to coat well, and sprinkle with croutons, if using.

Categories: Sides & Salads
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