Central Valley Year Around Salads
The Central Valley of California has a wonderful reputation as having the best and fresher fruits and vegetables. In fact this area of California has been known as "The Food Basket of the World"
In 1880 irrigation was introduced to central valley to be one of the future biggest AgriculturalValley in the World. Today it is known for their great supply of vegetables. oranges, peaches, garlic, tangerines, tomatoes, kiwis, hay, alfalfa and numerous other crops that have been harvested with great success.
Why not try your hand at growing a few fresh seasonal salads:
If you're looking to celebrate the garden-fresh goodness of California’s Central Valley bounty, toss together a crisp and refreshing salad.
Whether enjoyed as a side dish or a light main course, just 1 cup of leafy greens counts as a daily serving of fruits and vegetables. Try and eat what’s fresh and in season. And for any salad....
Try these healthy and fresh Central Valley add in’s!
• Raisins
• Sunflower kernels
• Water-packed tuna
• Melon balls
• Diced apple
• Almonds
• Chickpeas (garbanzo beans)
• Mandarin oranges
• Water chestnuts
• Berries
• Sliced peaches or mango
• Chopped avocado
A few of my favorites!
Yuba Ranchers Salad
• 2 heads romaine lettuce (about 1 1/4 pounds total), torn into bite-size pieces
• 2 cucumbers (about 1 3/4 pounds total), peeled, halved lengthwise, and cut into thin half-moon shapes
• 1 medium red onion, halved and thinly sliced
• 1 1/2 cups pitted Kalamata olives
• Coarse salt and freshly ground pepper
• 1/4 cup red-wine vinegar
• 2 tablespoons olive oil
Directions
1. In a large bowl, toss together lettuce, cucumbers, onion, and olives. Season lightly with salt and pepper. Drizzle with vinegar and oil; toss to combine. Serve immediately.
Stockton's Fresh Ranch Dressing
1 Cup Buttermilk
1/3 Cup Mayonnaise
2 Tablespoons chopped Fresh Parsley
1 Small Clove Garlic -- minced
1/2 Teaspoon Granulated sugar
1/2 Teaspoon dried dill weed
1/4 Teaspoon dry mustard
1 Pinch pepper
Preparation:
In small bowl, combine buttermilk, mayonnaise, parsley, garlic, sugar, dillweed, mustard and pepper. Cover and refrigerated for up to 4 days.
Clovis - Strawberry Summer Salad
Not all salad greens are created equal, however. In general, the darker the leaves, the more nutritious they are. Dark greens are usually loaded with beta-carotene and often supply far more vitamins and nutrients than iceberg lettuce. The addition of mixing in spinach will help your ___. Also seasonal fresh strawberries help boost your vitamin ___ White onions add are sweet onions and add to the sweetness of this salad.
Ingredients
• 1 head romaine lettuce - rinsed, dried, and chopped
• 2 bunches fresh spinach - chopped, washed and dried
• 1 pint fresh California strawberries, sliced
• 1 sweet white onion, sliced
Poppy seed Dressing
• 1/2 cup mayonnaise
• 2 tablespoons white wine vinegar
• 1/3 cup white sugar
• 1/4 cup milk
• 2 tablespoons poppy seeds
Add on’s
Slivered almonds or candied walnuts
Directions
1. In a large salad bowl, combine the romaine, spinach, strawberries and sliced onion.
2. In a jar with a tight fitting lid, combine the mayonnaise, vinegar, sugar, milk and poppy seeds. Shake well and pour the dressing over salad. Toss until evenly coated.
Davis Pear and Blue Cheese Fall Salad
Ingredients
• 1 bowl mixed field greens torn into small bite size pieces
• 1/8 cup sliced red onion (optional)
• 1 Bartlett pear, cored and sliced
• 1/4 cup chopped candied pecans
• 1/4 cup crumbled blue cheese
Sweet Salad Dressing
• 1/4 cup maple syrup
• 1/3 cup apple cider vinegar
• 1/2 cup mayonnaise
• 2 tablespoons packed brown sugar
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup walnut oil
Directions
1. Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
2. To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour 4-6 tablespoons at a time over salad mixture, and toss to coat greens evenly. Serve immediately.
3. To make candied pecans warm brown sugar over flame and stir in pecans, sugar turns to liquid then pull from heat (be careful not to burn sugar) and lay out pecans on wax paper separating them with wooden spoon.
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| Persimon and blood orange, both Placer County specialties |
Auburn’s Autumn Persimmon Green Salad
Dressing
3/4 cup fresh orange juice
1 tablespoon grated orange peel
3/4 cup vegetable oil
2 tablespoons walnut oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Salad
1 small bunch green leaf lettuce, torn into 2" pieces
1 large bunch watercress, stems removed
6 ounces mixed baby greens
2 medium persimmons, peeled, halved and thinly sliced
1 Blood red orange
Honey Walnuts
3/4 cup walnuts, coarsely chopped
Directions:
1.In a small, heavy saucepan, boil orange juice and orange peel over medium high heat until reduced to 1/4 cup, about 5 minutes. Transfer to a medium mixing bowl. Whisk in vegetable oil, walnut oil, balsamic vinegar, salt and cinnamon.
Richards famouse Sugared Walnuts To make the honey walnuts:
In a small fry pan over medium heat, sauté walnuts until hot, about 1 to 2 minutes, stirring constantly. Drizzle with sugar, quickly stir, and remove from heat. . Transfer nuts to a plate to cool and separate as you go the nuts so they do not stick together.
Place all greens in a large salad bowl and toss together. Add dressing. Toss to coat. Top with persimmon slices. Sprinkle salad with walnuts
Hemet's Fresh Broccoli Salad
This is a broccoli salad with real California raisins and local sunflower seeds, and a dressing made with Miracle Whip Salad Dressing and sugar and vinegar. Sweet!
• 1 bunch broccoli, cut up
• 1/2 cup finely chopped red onions
• 1/2 lb. bacon cooked, crumbled
• 1 cup raisins (I didn't use quite so much)
• 1/2 cup diced celery
• 1/2 cup sunflower seeds
Dressing:
• 1 cup Miracle Whip salad dressing
• 4 teaspoons sugar
• 2 teaspoon apple cider vinegar
PREPARATION:
In a large serving bowl, combine broccoli and other salad ingredients. Mix dressing ingredients together, pour over salad ingredients and toss gently.
Year Around - Bakersfield Mexi-Cali Salad
Ingredients
• 2 1/2 cups chopped romaine lettuce
• 1 can (15.5 oz) black beans, rinsed and well drained
• 3/4 cup chopped seeded tomato
• 3/4 cup chopped peeled jicama
• 3/4 cup fresh corn kernels, uncooked (or frozen or canned)
• 3/4 cup thinly sliced radishes
• Half a ripe avocado, diced
• 1 red bell pepper, chopped
• 1/4 cup crumbled reduced-fat feta cheese
Dressing
• 1 clove garlic
• 1/4 cup fresh lime juice
• 1/4 cup honey
• 2 teaspoons balsamic vinegar
• Pinch of salt to taste
• 1/4 cup packed cilantro leaves
• 1/2 cup extra-virgin olive oil
Directions
1. Toss all salad ingredients in a large bowl .In separate bowl, mix dressing ingredient
2. Place the garlic clove, and into a food processor or blender; pulse until the garlic is finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.
3. Pour dressing over mixture and toss again.
So Now try it, go on out and make yourself a garden fresh salad.. Then tell me your favorite recipee
Labels: dine, Green, make
My daughter Kelsey and Jeremy had their baby (to the right a picture of the happy couple in July 2011). A boy named Journey James (I love the name -- it is creative and different) He is soooo cute. She had him the morning before his actual Due date. 8lbs.8oz 19inches long. 
