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California Riviera Salad Recipe

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This recipe for California Riviera Salad, by , is from The St. Margaret's Episcopal School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catherine Miller
Added: Thursday, February 3, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 pound rainbow pasta spirals cooked
2 cups petit peas
1 large can artichoke hearts
cup green onion whites
cup halved cherry tomatoes
2 diced avocados
1 can hearts of Palm, diced
1 pound cooked shrimp or chicken
1 cup freshly grated Parmesan cheese

Directions:
Directions:
Mix all together. Add avocado and Parmesan last.
Dressing:
3 tablespoons chopped onion
4 garlic cloves
1 tsp. dry mustard
Salt to taste
3 tablespoons sugar
tsp. pepper
cup salad oil
cup olive oil
cup cider vinegar
3 tablespoons water
tsp dry basil
tsp oregano
Process garlic and onion until smooth. Add mustard, salt, sugar and pepper. Add oils and vinegar slowly. Add water, basil and oregano.

 

 

 

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