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California Salad

Preparation

15 minutes

Servings

4

California Salad
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Ingredients

500 ml (2 cups) cooked chicken, diced (or small Northern shrimp or crab meat)
2 mandarin oranges, peeled and separated into sections
180 ml (3/4 cup) seedless green grapes, halved  
60 ml (1/4 cup) dried cranberries
45 ml (3 tbsp.) sliced almonds, toasted
2 celery stalks, thinly sliced
1/2 cucumber, diced
1/2 red bell pepper, diced
A few salad leaves of your choice

Vinaigrette

80 ml (1/3 cup) orange juice  
Salt and ground black pepper
2 green onions, minced
250 ml (1 cup) plain yogurt or mayonnaise  
1 kiwi, finely diced

Directions

  1. In a bowl, place all the ingredients except the diced kiwi. Stir.
  2. Add the kiwi. Stir and set aside. 
  3. In a salad bowl, place all the ingredients except the lettuce. Toss gently.
  4. Top with the vinaigrette.
  5. Toss again and set aside for a few minutes.
  6. Serve salad over a few lettuce leaves.

Variant

For a lighter salad, do not include the chicken, shrimp or crab.

Tip: Toast the almonds over medium-high heat, lightly shaking the skillet throughout the process. When the almonds are well browned, quickly remove them from the skillet. There’s a thin line between “toasted” and “burnt”!

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