California Salad Recipe

Prepare greens and vegetables

Rinse and spin or pat dry the mixed salad greens thoroughly. Place 6 cups of greens in a large salad bowl. Halve the cherry or grape tomatoes and add 1 cup to the bowl. Add 1/2 cup sliced cucumber if using and 1/4 cup thinly sliced red onion. Toss gently to combine.

Cook bacon

Cook 4 bacon slices until crisp. You can pan-fry over medium heat (about 8–10 minutes, turning occasionally) or bake on a rimmed sheet at 200°C/400°F for 12–15 minutes. Drain on paper towels and, when cool enough to handle, break into bite-sized pieces.

Prepare turkey and avocado

If turkey slices are large, roll and slice them into strips or tear into bite-sized pieces (about 8 oz total). Peel, pit and slice 1 ripe avocado just before assembly to avoid browning. Arrange the turkey and avocado slices over the greens. Sprinkle the crumbled feta or goat cheese (1/4 cup) and toasted nuts (2 tbsp) over the salad if using.

Make vinaigrette

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon fresh lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously or shake in a jar until emulsified and smooth. Taste and adjust seasoning as needed.

Dress the salad

Just before serving, drizzle about two-thirds of the vinaigrette over the salad (reserve the rest for guests to add more). Toss gently with salad tongs to coat the greens and distribute toppings evenly. Arrange bacon pieces and turkey on top after tossing so they stay crisp and visible.

Sprinkle 1 tablespoon chopped fresh parsley or chives over the finished salad and add extra cracked black pepper to taste. Serve immediately with remaining dressing on the side. Leftover dressing can be refrigerated for up to 5 days.