Best 2 California Salad Dressing Recipes

California salad dressing is a delicious and versatile dressing that can be used on a variety of salads, from simple green salads to more complex salads with grilled chicken or fish. It is also a great way to add flavor to roasted vegetables or grilled tofu. The dressing is made with a combination of olive oil, lemon juice, Dijon mustard, honey, garlic, and herbs, and it can be tailored to your own taste preferences by adjusting the proportions of each ingredient. Whether you are looking for a light and refreshing dressing for a summer salad or a more robust dressing for a hearty winter salad, California salad dressing is a great option.

Here are our top 2 tried and tested recipes!

CALIFORNIA CRAB STACK ON JAPANESE PICKLED CUCUMBER-MACHE SALAD DRESSED WITH TARRAGON DIJON DRESSING

California Crab Stack on Japanese Pickled Cucumber-Mache Salad Dressed with Tarragon Dijon Dressing image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 23

Ingredients

2 ounces sourdough bread crumbs
6 ounces Dungeness crab meat
1 whole egg, slightly beaten
1 tablespoon Maui onion, finely diced
1 tablespoon parsley, coarsely chopped
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons mayonnaise
Olive oil, for sauteing
1 cup Japanese cucumber, peeled and julienned
1/4 cup Maui onion, julienned
1 cup machj lettuce (or other seasonal 'soft' lettuce)
3 tablespoons Champagne vinegar
2 tablespoons olive oil
Salt and pepper, to taste
Flower petal confetti (optional garnish)
1/2 cup red wine vinegar
3/4 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons light brown sugar
1 teaspoon dry tarragon
Salt and pepper, to taste

Steps:

Combine the sourdough bread crumbs and Dungeness crab meat, set aside. Combine remaining ingredients, except olive oil, and mix thoroughly. Gently fold in the crab and bread crumb mixture. Shape into patties approximately 1/2-inch thick. Heat olive oil in a non-stick saute pan. Cook crab cakes over medium heat to a golden brown about 2 to 3 minutes. Set aside.
Combine all ingredients except flower confetti and refrigerate.
Whisk together all ingredients and refrigerate.
Place 1/4 cup of the salad mixture in the center of each of 4 plates. Place a crab cake on top of each salad. Drizzle each plate with Tarragon Vinaigrette and sprinkle with a garnish of flower petal confetti.

CATELLI BISTRO CALIFORNIA SUSHI PASTA SALAD WITH PICKLED GINGER DRESSING

Catelli Bistro California Sushi Pasta Salad with Pickled Ginger Dressing image

The flavours of a traditional California sushi roll are adapted for this light and fresh pasta salad. Perfect for summer dining al fresco.

Provided by Catelli®

Categories Trusted Brands: Recipes and Tips Catelli®

Time 20m

Yield 6

Number Of Ingredients 12

Ingredients

1 (375 g) package Catelli Bistro® Tri-Colour Rotini
8 ounces surimi crabmeat, shredded
1 cup chopped cucumber
2 green onions, sliced
¼ cup canola oil
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon chopped pickled ginger
2 teaspoons toasted sesame seeds
1 teaspoon sesame oil
1 ripe avocado, diced
1 sheet nori, toasted and torn

Steps:

Cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl. Add surimi, cucumber and green onions; toss with pasta.
Whisk together canola oil, soy sauce, rice wine vinegar, ginger, sesame seeds and sesame oil. Drizzle dressing over pasta salad and toss to coat.
Transfer to large serving platter. Top with avocado and toasted nori before serving.

Nutrition Facts : Calories 425.6 calories, Carbohydrate 52.8 g, Cholesterol 11.3 mg, Fat 17.4 g, Fiber 5.6 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 404.7 mg, Sugar 5.5 g

Tips:

Choose fresh, ripe ingredients: The fresher the ingredients, the better the salad dressing will taste. Look for ripe tomatoes, avocados, and herbs with vibrant colors.
Use a variety of flavors: Don't be afraid to experiment with different flavors in your salad dressing. Try using a combination of sweet, sour, salty, and bitter ingredients to create a well-rounded flavor profile.
Balance the flavors: Make sure the flavors in your salad dressing are balanced. You don't want one flavor to overpower the others. If your dressing is too tart, add a little sweetness. If it's too sweet, add a little acidity.
Use the right oil: The type of oil you use in your salad dressing will affect the taste. Olive oil is a good choice for a light, fruity flavor. Avocado oil is also a good option, as it has a high smoke point and a neutral flavor.
Emulsify the dressing: Emulsifying the dressing will help to combine the oil and vinegar and create a smooth, creamy texture. You can do this by whisking the dressing vigorously or by using a blender.
Season to taste: Once you've made your salad dressing, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.

Conclusion:

With so many delicious variations to choose from, there's sure to be a California salad dressing that everyone will love. Whether you prefer a light and tangy vinaigrette or a creamy and flavorful ranch dressing, you're sure to find a recipe that suits your taste. So next time you're looking for a healthy and refreshing way to dress up your salad, give one of these California salad dressings a try.

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