CPK Helps Me Create My Own Salad

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Moroccan SaladThe Kid and I have a tradition of Friday Night Dinner where we always go out for dinner. This past Friday we went to California Pizza Kitchen. I love that place. Pretty much everything about it. Their pizza, their pastas, salads, soups, sandwiches. I haven’t had anything from there that I would try again.

This time I got their Moroccan Chicken Salad which was amazing. I had them do dressing on the side so that I could control the amount used. The salad looked simple enough so I decided to recreate it at home this weekend. I shredded some lettuce then added chopped beets, cubed butternut squash, dates, turnips, and sliced chicken.

The original salad didn’t have turnips but I had those on hand and I wanted to use them up. CPK used a champagne vinaigrette but if you’ve ever shopped for champagne vinegar, you know that stuff is off the hook expensive. I got creative and made a cilantro lime vinaigrette and used one of the leftover adobo chili peppers from an old recipe.

The vinaigrette doesn’t have vinegar actually so maybe I should come up with a new name. Or next time I’ll just add vinegar. Either way, it was really good and I also drizzled it over my grilled scallops last night and have more for my lunch salad today.

Cilantro Lime Vinaigrette

  • 1/3 cup olive oil
  • 3 Tbsp lime juice
  • 1 adobo chili pepper with a bit of sauce
  • 1 tsp honey
  • 2 Tbsp fresh cilantro
  • 1 tsp cumin
  • 1/2 tsp salt

Throw all ingredients in your Magic Bullet or a blender and blend until thickened. This will take about a minute. Store leftovers in a sealed container in the fridge for up to a week.

Do you ever make your own salad dressing? Do you use it on more than just salads? Does vinaigrette have to have vinegar?

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