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California Sunshine Salad
Susan Phillips
Read Bio »California Sunshine Salad
You know what makes me happy? Veggies that aren’t boring.
It makes them so much more fun to prepare.
And eat!
These particular beauties are from Grimmway Farm’s Cal-Organic. They were fresh and crisp from the grocery store and were the prefect base for this salad.
The other major players in this tasty, textural patchwork of flavors are…
Crimson raisins. I didn’t have to go far for these as I live near the Raisin Capital of the World!
Fun and popular pea shoots from Sun Grown Organics
And of course, crisp and crunchy pistachios to round out the dish.
All tossed in a tangy dressing
After all the ingredients are prepared and tossed in the dressing, we top the salad with pistachios and feta cheese.
Holy mother of yum!
All those flavors, married together, just waiting to be devoured. I think my favorite part is the crunch of the pistachios balanced with the softness of the raisins.
The seasoned dressing blends all the tastes and textures together beautifully.
Serve it at your next family get-together or better yet, take it to this year’s Easter celebration!
I promise, everyone will love it!
Here is the recipe for ya…
- 4 cups shredded carrots
- 1/2 cup crimson raisins
- 1 can garbanzo beans, rinsed and drained
- 1/2 cup pea shoots, stems removed
- 1/2 cup chopped pistachios
- 1/2 cup crumbled feta
- 3 T. Olive Oil
- 1 Lemon, juiced
- 1/2 t. cumin
- 1/4 t. tumeric
- Pinch of ground cloves
- Salt and Pepper
- Add the carrots, garbanzo beans and pea shoots to a large mixing bowl. Set aside
- Combine all the dressing ingredients and whisk to combine
- Toss the dressing with the ingredients in the bowl
- Add the pistachios and feta and toss lightly
- Serve immediately
- Will keep in refrigerator for a few hours.