Recipe: Cali Salad

Cali Salad:
baby spinach
1 avocado, firmness to liking
2 eggs
1-2 roma tomatoes

Dice tomatoes and avocados. Set aside. Rinse spinach and toss. Boil eggs to desired firmness. Clean, peel, and dice cooked eggs. Mix all ingredients together

1pkg. Hidden Valley (or other)
Buttermilk ranch dressing
1 16 oz. tub sour cream
1 cup milk (regular, not
1-2 tsp. fresh minced garlic
Fresh ground pepper

Mix together with beater and
pour over salad.

Donate to City Times

Your donation will support the student journalists of San Diego City College. Your contribution will allow us to purchase equipment, cover the cost of training and travel to conferences, and fund student scholarships. Credit card donations are not tax deductible. Instead, those donations must be made by check. Please contact adviser Nicole Vargas for more information at [email protected].

More to Discover
Donate to City Times

Activate Search
The news site of San Diego City College
Recipe: Cali Salad