"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

California Riviera Salad Recipe

5 stars - based on 1 vote
  Tried it? Rate this Recipe:


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.

Catherine Miller


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

Mix all together. Add avocado and Parmesan last.
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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!