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California Vegetable Salad

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“A quick, healthy salad with lots of flavor and crunch...and endless possible variations! (Adapted from the salad my family ate when I was growing up in San Diego--plus all of the salad bars I've been to ever since.) Note: Optional items not included in preparation time.”
READY IN:
15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 4 cups lettuce leaves, chopped (red leaf or romaine)
  • 1 tomatoes, chopped
  • 12 cucumber, chopped
  • 1 carrot, sliced
  • 2 green onions, sliced diagonally
  • 10 radishes, quartered
  • other bite-sized raw vegetables (chopped avocado, broccoli, cauliflower, bell pepper, etc.) (optional)
  • bite-sized cooked vegetables (beans, corn, peas, chopped artichoke hearts, etc.) (optional)
  • nuts (pistachios, walnuts, pecans, etc.) (optional)
  • seeds (pumpkin seeds, sunflower seeds, etc.) (optional)
  • bite-sized pieces cheese (diced or shredded cheddar, feta, jack, etc.) (optional)
  • chopped hard-boiled egg (optional)
  • crouton (seasoned croutons, tiny crackers, Chinese noodles, etc.) (optional)
  • salad dressing (Italian, Thousand Island, Ranch, etc.)

Directions

  1. In a salad bowl, toss together chopped lettuce, tomato, and cucumber, sliced carrot and green onions, quartered radishes, and any desired optional items.
  2. OR: Arrange chopped lettuce on salad plates; then top with chopped tomato and cucumber, sliced carrot and green onions, quartered radishes, and any desired optional items.
  3. Serve with salad dressing on the side.

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