Real California Recipes Cookbook
It’s time to roll up your sleeves and get down to business! Our recipe book is full of the latest and greatest as well as your classic favorites. And the best part? It’s only a click away.
Look for the seal.
◀ SEE ALL RECIPES
California Chopped Salad
Recipes
Ingredients:
– 1/3 cup low-fat Real California plain yogurt
– 2 ounces finely grated, aged Real California asiago cheese
– 2 tablespoons minced basil (6 large basil leaves)
– 2 tablespoons white wine vinegar
– 1 teaspoon Dijon mustard
– 1/4 teaspoon salt
– 1/4 teaspoon freshly ground black pepper
– 2 cups diced trimmed fennel (3 small fennel bulbs)
– 1.5 cups diced seeded peeled cucumber (1 large cucumber)
– 1.5 cups diced yellow squash (1 medium yellow squash)
– 1 cup halved small seedless red grapes
– 4 ounces diced Real California Monterey Jack cheese (1 cup)
– 1/4 cup diced red onion (1/4 small red onion)
Find & Buy
Directions:
1. Whisk the yogurt, grated Asiago, basil, vinegar, mustard, salt, and pepper in a large serving bowl.
2. Add the diced fennel, cucumber, yellow squash, red grapes, Monterey Jack and red onion. Toss well to coat the veggies in the dressing. Serve at once.
Makes six servings. Serving size: 1 1/4 cups.
Make-Ahead Tip: Whisk the dressing together up to 6 hours in advance; store, covered, in the refrigerator. Dice the vegetables and Monterey Jack and store them in a separate bowl, covered, in the fridge for up to the same amount of time. Combine the dressing and diced ingredients at the last minute, first whisking the dressing until smooth if it has separated.
Now you're cookin'
Visit us on:
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.