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Try a Taste of California

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Our co-founder, Myra Goodman, created this salad to celebrate some of California's most popular foods: luscious avocados, chewy dried apricots, crunchy almonds, creamy goat cheese, and of course, beautiful baby greens! Dressed with fresh homemade Lemon Vinaigrette, it's one of the most delightful flavor combinations our beautiful state could offer.

Myra uses the Meyer lemons growing in her backyard for this vinaigrette; it’s her family's everyday "house dressing" for any type of salad green. Meyers are a little sweeter than regular lemons, so they make an especially delicious dressing — but regular lemons will be good, too. The fresh-squeezed juice from either variety turns a basic vinaigrette into one that sparkles with bright flavors. (Watch Myra make this fresh, flavorful and surprisingly easy dressing in our video.)

Dried organic apricots are brown instead of bright orange because they’re not treated with sulfur preservatives. Even though they're not as pretty, they taste great.

Bring a delicious bit of the Golden State to your table with this people-pleasing salad. What will you serve with it? 

  • California Salad

  • Serves 4
  • From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman
  • Ingredients

    1/3 cup + 2 tablespoons Fresh lemon juice (preferably Meyer)
    2/3 cup High-quality extra-virgin olive oil
    1 tablespoon Dijon mustard
    3 large cloves Earthbound Farm Organic Garlic (peeled and crushed)
    3/4 teaspoon Coarse (kosher) salt
    4 ounces Earthbound Farm Organic Spring Mix (about 5-6 cups)
    1/4 cup Whole tarragon leaves
    1/4 cup Lemon Vinaigrette
    1/4 cup Sliced almonds (toasted)
    1/2 cup Crumbled mild semisoft goat cheese or feta cheese
    1/2 Ripe Earthbound Farm Organic Avocado
    8 Dried organic apricots (each cut into 3-4 strips)
  • Directions

  • Just before you plan to serve the salad, place the greens and the tarragon in a large salad bowl and toss to combine. Add 3 tablespoons of the vinaigrette. Toss to lightly coat the leaves, then taste to see if more dressing is needed.
  • Transfer the greens to a platter or individual salad plates. Scatter the almonds and cheese on top of the greens.
  • Cut the avocado in half and discard the pit. Cut the avocado flesh lengthwise into thin slices and gently scoop the slices out of the skin with a large spoon. Arrange the slices around the edge of the platter or plates.
  • Sprinkle the apricots over the salad. Serve immediately.
  • Calories per serving: 250, Fat 20 grams, Cholesterol 15 mg, Sodium 400 mg, Carbohydrates 16 grams, Fiber 4 grams, Sugars 9 grams, Protein 6 grams.
  • Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 45%, Vitamin C 25%, Calcium 15%, Iron 15%.

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