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California Chopped Salad



– 1/3 cup low-fat Real California plain yogurt – 2 ounces finely grated, aged Real California asiago cheese – 2 tablespoons minced basil (6 large basil leaves) – 2 tablespoons white wine vinegar – 1 teaspoon Dijon mustard – 1/4 teaspoon salt – 1/4 teaspoon freshly ground black pepper – 2 cups diced trimmed fennel (3 small fennel bulbs) – 1.5 cups diced seeded peeled cucumber (1 large cucumber) – 1.5 cups diced yellow squash (1 medium yellow squash) – 1 cup halved small seedless red grapes – 4 ounces diced Real California Monterey Jack cheese (1 cup) – 1/4 cup diced red onion (1/4 small red onion)
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1. Whisk the yogurt, grated Asiago, basil, vinegar, mustard, salt, and pepper in a large serving bowl.

2. Add the diced fennel, cucumber, yellow squash, red grapes, Monterey Jack and red onion. Toss well to coat the veggies in the dressing. Serve at once.

Makes six servings. Serving size: 1 1/4 cups.

Make-Ahead Tip: Whisk the dressing together up to 6 hours in advance; store, covered, in the refrigerator. Dice the vegetables and Monterey Jack and store them in a separate bowl, covered, in the fridge for up to the same amount of time. Combine the dressing and diced ingredients at the last minute, first whisking the dressing until smooth if it has separated.