I had so much fun on California Grown‘s virtual Agritour that I wanted to share some of my favorite things I learned. I’ve been working with CA Grown for a while now, but I’m constantly amazed by the details about just how much they provide to the country. Especially right now, I’m so grateful for people like the California farmers and farmworkers who are making sure we have good, quality food.

Produce

California produces 80% of the United States’ citrus, 99% of its grapes, and 90% of its leafy greens! You already know how much I am loving prunes, and California produces 97% of the prunes in the country.

The kicker is that 100% of pomegranates are from California. I also learned that the arils inside the pomegranates are the healthiest part! They contain punicic acid, which helps boost your immunity.

Another part of the tour was learning all about sweet potatoes. CA Sweet Potatoes are a superfood, and they are an excellent source of fiber to help you feel full for longer. California has a high standard for their sweet potatoes, so they are selected, sorted, and packed by hand. I love knowing that when I’m buying California Grown, I’m buying quality produce. You know my saying: some people go to California for the wine, I go for the produce.

Wine

But speaking of the wine, California produces over 80% of the nation’s wine. Similar to the high-quality and sustainable produce, 85% of the wine is produced in a Certified Sustainable Winery. As a food blogger, it’s important to me that we are mindful of sustainability and our environmental impact. Buying CA Grown and CA Wines always makes me feel good about our efforts.

By the way, California Wines has a Free Holiday Wine Cocktails e-cookbook, with recipes made with other CA Grown ingredients! I’m excited to give some of these a try this holiday season.

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California Grown Steak Salad

CA Grown Inspiration Steak Salad

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  • Author: nocrumbsleft
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Salads
  • Diet: Gluten Free
Print Recipe

Description

I love California produce and you simply can’t go wrong when choosing beautiful California produce to make this salad. I hope you will be inspired by these ingredients, but not be limited by them. Make your favorite steak, use leftover steak, or pick some up a steak already cooked from  your store. This is an ingredient recipe, so use your favorites!

Ingredients

Steak of your choice, including leftover, fresh, whatever your preference

1 teaspoon + 2 tablespoons olive oil, divided  

1 teaspoon Kosher salt, plus more 

1 bunch baby Romaine lettuce, around 4.5 oz 

Sweet potatoes crisps (Link), or roasted sweet potatoes 

1 – 6 oz Pitted Ripe California Green Olive, sliced 

2 cups of cherry tomatoes, cut in half 

1 cup cucumbers, sliced 

1 cup California gouda cheese, diced, or your favorite California cheese

Marinated Red Onions

For the Creamy Garlic California Olive Dressing

1 cup mayonnaise 

1 cup sour cream or greek yogurt

2 garlic cloves, pressed 

¼ cup roughly chopped parsley

1 tablespoon chopped fresh chives

3 tablespoons lemon juice

Kosher salt to taste, about 2 pinches 

3 tablespoons extra virgin olive oil 

One 6-ounce can California black olives, drained and divided

Click here for a Whole30 version of this dressing

Instructions

Prepare your steak, dressing and vegetables and you are ready to assemble.

 

Place the romaine lettuce on a large platter. Sprinkle with salt. Place the sliced steak over the romaine, along with any of the juices. Add the roasted sweet potatoes, olives, cherry tomatoes, cucumbers and gouda cheese. Top with Marinated Red Onions and Marinated Red Onion oil. Sprinkle with salt and pepper. Serve with the creamy olive dressing or any of your favorite Magic Elixirs, like the Smoky Poblano Sauce or Smoky Red Pepper Sauce.

 

Make the dressing: 

Using a hand mixer or blender, blend the Whole30 Mayonnaise, pressed garlic, parsley, chives, lemon juice, salt, red wine vinegar, olive oil and 2/3 can of olives until smooth. Add the remaining olives and pulse until coarsely chopped.