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Melting Pot California Salad Recipe

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The Melting Pot A Fondue Paradise in Brea, CaliforniaHorsing Around In LA
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Description

The melting pot California salad is a unique combination of fresh vegetables and fruits, nuts, and light dressing. It is full of flavor and nutrition, and is perfect for a warm summer day. This salad is a great way to get a lot of essential vitamins and minerals, as well as a good source of fiber. The mix of ingredients makes it a delicious and healthy meal.

This salad is easy to make and is great for a quick lunch or dinner. The ingredients are easy to find in the grocery store and can be prepared in less than 30 minutes. The salad can be served cold or warm, with a variety of sides. It is also a great way to use up leftovers from other meals.

Prep Time

This salad is easy to prepare and takes about 20 minutes from start to finish. The vegetables and fruits will need to be washed and chopped, the nuts will need to be toasted, and the dressing can be prepared in about five minutes.

Cook Time

This salad does not require any cooking time, as the ingredients are all raw. The dressing will need to be refrigerated for at least 30 minutes before serving.

Ingredients

For the salad:

  • 1 head of romaine lettuce, chopped
  • 1/2 cup of cherry tomatoes, halved
  • 1/2 cup of cucumber, diced
  • 1/2 cup of carrots, shredded
  • 1/2 cup of bell peppers, diced
  • 1/2 cup of almonds, toasted
  • 1/4 cup of dried cranberries
  • 1/4 cup of feta cheese, crumbled

For the dressing:

  • 1/4 cup of olive oil
  • 2 tablespoons of lemon juice
  • 1 tablespoon of honey
  • 1 tablespoon of Dijon mustard
  • 1 clove of garlic, minced
  • Salt and pepper, to taste

Instructions

1. Start by prepping the vegetables and fruits. Wash and chop the lettuce, cherry tomatoes, cucumber, carrots, bell peppers, and almonds. Place the almonds in a skillet over medium heat and toast lightly, stirring occasionally, until golden brown and fragrant. Place the vegetables and almonds in a large bowl.

2. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper. Pour the dressing over the salad and toss to combine.

3. Sprinkle the dried cranberries and feta cheese over the top and gently toss to combine. Serve the salad immediately, or refrigerate for up to one day.

Equipment

  • Large bowl
  • Skillet
  • Small bowl
  • Whisk

Notes

This salad can be modified to suit your taste. Feel free to substitute other vegetables and fruits, such as broccoli, cauliflower, apples, or pears. You can also add in other nuts, such as walnuts or pecans. For a vegan version, omit the feta cheese and add in some chickpeas or beans.

Nutrition: Per Serving

  • Calories: 320
  • Fat: 18g
  • Carbohydrates: 28g
  • Protein: 10g
  • Fiber: 7g

Recipe Tips

This salad is a great way to get in some extra vegetables and fruits. To reduce the fat and calories, use a light dressing and skip the feta cheese. You can also reduce the amount of almonds and replace them with other nuts, such as walnuts or pecans.

This salad is also a great way to use up leftovers. Try adding in cooked quinoa, black beans, or chickpeas for a heartier meal. You can also add in some grilled chicken or salmon for added protein.


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