The California Wedge Salad

Something Extra Spring 2014

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Spring has sprung! Check out our latest collection of recipes, including seasonal artichokes and delicious dill, as well as exploring the flavors of India.


The California Wedge Salad

The California Wedge Salad
3/4 cup Lindsay Naturals Ripe Green Olives, plus 3 to 4 tbsp. brine from can
3 tbsp. extra virgin olive oil
2 tbsp. cider vinegar
2 cloves garlic
1 ripe avocado, peeled and pitted
1 medium jalapeño pepper, stemmed and seeded
2 hearts of romaine, quartered lengthwise
1/4 cup shelled pistachios, coarsely chopped

We’ve given the classic a fresh California twist with hearts of romaine and an olive and avocado dressing.

Prep: 10 minutes, Serves: 4

1. Puree olives, oil, vinegar, garlic, avocado and jalapeño in a small blender or food processor until smooth, adding enough olive brine to make dressing as thick or thin as you like.

2. Place 2 romaine wedges on each plate and spoon dressing over the top. Sprinkle with pistachios. 

Nutritional Information:
298 calories, 7 g protein, 25 g total fat (3 g sat.), 18 g carbohydrate, 11 g fiber, 5 g sugar, 0 mg cholesterol, 273 mg sodium, 8 points


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