San Francisco Salad
A hearty, vegetable-packed salad with cheesy corn broth, perfect for a comforting lunch or light dinner, appealing to those who enjoy flavorful, wholesome dishes.
Ingredients
Instructions
- Heat the corn soup and milk to boiling; stir in the vegetables.
- Cover and cook over low heat for 20 minutes, or until vegetables are tender.
- Stir in the shredded Cheddar cheese and heat through.
Tips & Substitutions
For a creamier texture, you can substitute heavy cream for milk. If you don't have corn soup, a creamy vegetable or mushroom soup works well. Feel free to add other vegetables like bell peppers or green beans. Adjust the seasoning with salt, pepper, and a squeeze of lemon juice for added brightness. This dish can also be made ahead of time for ease, especially if you're serving it alongside other American recipes.
Serving Suggestions
Serve the San Francisco Salad warm as a main dish or as a hearty side. It pairs beautifully with grilled chicken or fish, making it a versatile addition to your meal. For a refreshing touch, consider a simple vinaigrette dressing on the greens. This salad also complements dishes like Lipton's Meat Loaf for a complete family meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat or in the microwave in short intervals, stirring occasionally to ensure even heating. Adding a splash of milk while reheating can help restore creaminess.
Nutrition & Diet Analysis (per serving)
Each serving of San Francisco Salad contains roughly 1583 calories, with 79g protein, 61g carbohydrates, and 115g fat. It is an excellent source of vitamin A (208% of the Daily Value), protein (158% of the Daily Value), and calcium (154% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 2481mg per serving (108% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables will add a crunchier texture and vibrant flavor. Just make sure to adjust the cooking time, as fresh vegetables may cook faster than frozen ones.
Is this salad suitable for vegetarians?
Yes, this San Francisco Salad is vegetarian-friendly as it uses plant-based ingredients like vegetables and cheese. Just ensure that the corn soup does not contain any meat-based broth.
Can I make this salad ahead of time?
Yes, you can prepare the salad in advance. Just cook the vegetables and mix in the cheese, then store in the refrigerator. Reheat when you're ready to serve. This can be a great time-saver for busy days.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).