California Club Salad Recipe

From Dorothy McNett's Recipe Book.

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See Also: Meat Dishes · Salads · Side Dishes · Vegetable Dishes

California Club Salad

From Dorothy McNett's recipes at Instead of using the jar of marinated artichoke hearts, simply follow my instructions for cooking fresh artichokes. Allow to cool, cut up the hearts and add to this salad.

1/2 pound pasta, such as ziti or springs
2 local oranges, peeled, and cut into chunks
1 California avocado, peeled and diced
1 6 oz. jar marinated artichoke hearts, drained (or freshly cooked artichoke hearts)
1/4 pound smoked Pacific salmon or tuna, or local turkey or chicken, cut into thin strips
1/4 pound Monterey Jack cheese, cut into strips
1/2 cup California olives
1/4 cup raspberry or sherry wine vinegar
1/2 cup California olive oil
1/4 teaspoon Monterey Bay sea salt
1/2 teaspoon chili powder

Cook pasta and drain. Cover and cool. In a large beautiful salad bowl combine pasta, orange chunks, diced avocados, artichokes, smoked fish or chicken, cheese, and olives. In a measuring cup, whisk together the vinegar, oil, salt, and chili powder. Toss into salad and serve.

Recipe created 1996-06-17.

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© 1996-2013 Dorothy McNett. All Rights Reserved.