Sparkling Carrot Mimosas

The grand finale to my Easter recipes!

Carrot Mimosas |

Of course we had to end it all with a cocktail 😉 Let me tell you, these Sparkling Carrot Mimosas do NOT disappoint.

Just to provide a quick recap: I started off the week with this savory Herbed Carrot Galette that would be equally as good served as a main dish at Easter brunch or a side dish for dinner. On Wednesday, I kept it uber-traditional and posted my family’s perfect recipe for Hot Cross Buns. And today we’re celebrating with mimosas!

Sparkling Carrot Mimosas |

I’ve been wanting to do some sort of Carrot Mimosa since last Easter, but to be honest I was a little intimidated. First of all, I don’t own a juicer (saving that appliance for when I have the kitchen of my dreams and all the space a food blogging gal can ask for) and I wasn’t exactly sure where I’d find straight-up carrot juice. I’m also not the biggest fan of vegetable juices, and although I loved the concept of turning one of my favorite brunch cocktails into a super-festive version, I was a little unsure of how “vegetable-y” it would taste.

But I’m happy to say that if there’s one thing that posting weekly cocktail recipes for the past year or so has taught me, it’s that there’s a way to spin everything to your liking if you just find the perfect combination. In fact, fun side story, one of my friends here in SB used to work at a local “juicery” and would often bring by the day’s leftover juices at the end of their shift. Seeing as by that time it would be 5pm or so, we’d be itching much more for a cocktail than a healthy juice (aren’t those reserved for breakfast or lunch?) and so we’d turn the juices into some pretty darn delicious cocktails to celebrate the end of another long day.

So I dipped back into those memories to figure out how to really make these Sparkling Carrot Mimosas the most delicious things ever, and I’m proud to say I succeeded! After trying out a few different combos, I found that a dash of Cointreau in addition to the sparkling wine and carrot juice (which I ended up finding in pure form at Trader Joe’s) was the perfect answer to taking the drink from overly-carrot-like to fresh and festive. And because Cointreau is orange-flavored, you still get a hint of traditional mimosa taste.

Can we also talk about how fun it is to garnish with those bright green carrot tops? Too cute.

Sparkling Carrot Mimosas |

Anyhow, the simplicity of these Sparkling Carrot Mimosas is completely up to you. If you want to really get down and dirty (and you own a juicer,) you can go ahead and make your own carrot juice. But if you’re bogged down with all of the other Easter menu prep you have going on, simply head out to TJ’s or your favorite local juicery and pick up some of their fresh-squeezed carrot juice.

Aside from the carrot juice, the only other ingredients you’ll need for these Sparkling Carrot Mimosas are items you likely already have stocked in your bar (at least, I hope you do!) We’re talking sparkling wine (our house favorite that’s very reasonably priced is Segura Viudas Brut Cava, but any dry sparkling wine will do) and the afore-mentioned Cointreau. That’s it!

Simply combine all three in the ratios I’ve provided for you below (being careful as you pour so as not to have a massive bubble-over) and you’ll have the perfect festive cocktail for your Easter breakfast or brunch. What more do you really need?

Sparkling Carrot Mimosas |

Sparkling Carrot Mimosas
Prep Time
5 mins

The popular brunch cocktail gets a spring twist with fresh carrot juice and a splash of Cointreau. The perfect drink for Easter!

Course: Drinks
Servings: 1 cocktail
Author: CaliGirl Cooking
  • 5 ounces sparkling wine
  • 1 ounce carrot juice
  • 1 ounce Cointreau
  • Carrot tops for garnish, if desired
  1. Combine all three ingredients in a champagne flute, pouring each one in slowly and steadily so as not to have a bubble-over (can’t waste any of that booze!) Garnish with green carrot tops, if desired. Enjoy!

Sparkling Carrot Mimosas |

Hot Cross Buns

Buns for dayzzzzzz.

Hot Cross Buns |

I told you this week was going to be all about the Easter prep, and today I’m definitely not going to disappoint with these Hot Cross Buns. This is yet another family recipe that I’ve successfully transcribed from my Dad’s improvisational ways, and let me tell you, I’m so glad I’ll now have this recipe in my back pocket whenever springtime rolls around.

I’m not really an expert on Hot Cross Buns, except for the fact that they’re incredibly hard to find good store- or bakery-bought versions of. When I lived at home (or would come home to visit for Easter when I lived away) we went through way too many years wasting our time trying to find “just the right” version at one of our local bakeries or grocery stores. Problem was, they were never as good as we imagined, or as we imagined we could make them. Leave it to my Dad to solve that problem, and solve it he did.

Hot Cross Buns |

What I love about Hot Cross Buns is that there are so many iterations of them. You can spice the dough (as I do in this recipe) or leave it really basic and buttery. You can add in the classic fruit cake mix to liven things up a bit, or you can leave it simpler with raisins studding the dough, or nothing at all. For the icing, you can tint it the classic yellow hue with food coloring or simply allow the sweet topping to take on whatever natural color it gets from your icing ingredients. Long story short, just about any person out there can find a Hot Cross Bun recipe that they want to make over and over again, year after year.

For my own sake, I hope you find this recipe for Hot Cross Buns so enjoyable that they become an annual tradition in your household. After all, there’s nothing like a warm, buttery, icing-topped carb-bomb to start your Easter morning off right 😉

Hot Cross Buns |

In fact, I may need to pack a few of these in Ziplocs for our ride to the airport on Sunday. If we can’t have our usual Easter meals and festivities due to travel, we might as well get our Easter treats in wherever we can!

I’m not going to sugar-coat it (haha, you see what I did there?) but these buns do take a little bit of time to make, definitely not for their difficulty level, but simply because they go through the standard double rise you do with most yeast breads. That being said, a little bit of planning goes a long way, and I can guarantee that once you practice the recipe one time through, it will get easier and easier every time.

I speak from experience since I had a little blonde moment the first time I made these and forgot to add the butter to the dough. Good news was, the Hot Cross Buns turned out to be gorgeous-looking. Bad news was, they were suuuuppper dry and didn’t taste nearly as good as they looked. And because I hate wasting any food, I simply proceeded to load up that first batch of Hot Cross Buns with butter every time I wanted to eat one, and I probably ended up consuming way more butter than I would have if I had just included in the recipe in the first place. Hey, we all learn from our silly mistakes!

I’m happy to report that no silly mistakes were made the second time I gave this recipe a whirl, and I was able to whip up perfectly composed Hot Cross Buns in almost no time flat.

Hot Cross Buns |

What I love about these Hot Cross Buns is that, once you get through the whole double rise process, you bake them off and they’re ready to devour in just 15 minutes (well, 25 minutes if you allow time to cool and frost them.) That means that you don’t have to wait too long to enjoy after their magnificent smell starts wafting through the house!

Although I personally didn’t try it, I’d bet you could easily adapt this recipe to make the second rise an overnight one. That way, all you need to do in the morning before breakfast is pull the buns out of the refrigerator, give them their little crosses and egg wash, and pop them in the oven. I may try this the next time I give these a whirl (undoubtedly in the very near future) but if you try it in the meantime, let me know how it goes!

Hot Cross Buns |

I’m signing off to go get myself a bit more organized for our trip, but Happy Humpday! You deserve to celebrate with some Hot Cross Buns 🙂

Hot Cross Buns
Prep Time
2 hrs 10 mins
Cook Time
15 mins
Total Time
2 hrs 25 mins

A family recipe for this classic springtime baked good - a buttery dough studded with plump raisins, topped with the perfect touch of icing.

Course: Breakfast
Servings: 1 dozen
Author: CaliGirl Cooking
For the buns:
  • 1 packet active-dry yeast
  • 1/2 cup milk, warmed to "bathtub temperature" (I heated mine up for 30 seconds in the microwave and it turned out perfect)
  • 2 tablespoons sugar
  • 2 eggs, room temperature
  • 1/4 cup butter, melted
  • 1/4 teaspoon salt
  • 2 1/3 cups flour, divided
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup raisins (or fruit cake mix, if you prefer)
  • 1 egg white
For the icing:
  • 2 tablespoons butter, melted
  • 1/2 cup powdered sugar
  • 1/2 teaspoon milk
  • 1/2 teaspoon fresh lemon juice
  1. Combine the yeast and warm milk in the bowl of a stand mixer fitted with a dough hook and let sit for 5 minutes to allow the yeast to activate.

  2. Add sugar, eggs, butter and salt to the yeast mixture and beat to combine. You may want to use a whisk for a few seconds to break up the egg yolks since the dough hook doesn’t do a great job of it.

  3. In a small mixing bowl, sift together 1 cup of the flour and the cinnamon, nutmeg and cloves. Add this to the mixture in the stand mixer along with the raisins and beat on medium-low until flour is well-incorporated.

  4. Scrape down the sides of the stand mixer and add additional 1 1/3 cups flour. Once again turn the mixer on medium-low and mix until a sticky dough forms. Remove the bowl from the mixer, cover with a damp hand towel, and place in a warm place to rise for about an hour, or until doubled in size. 

  5. Punch down dough and turn out onto a lightly floured surface. You may also need to coat your hands with a bit of flour to keep the dough from sticking to them. Cover the dough once it’s turned out and let it rest for 10 minutes.

  6. Divide the dough into 12 equal pieces and roll each piece into a ball. Place the balls on a cookie sheet lined with parchment paper, cover and let rise for another hour.

  7. Preheat the oven to 350 degrees Fahrenheit. Using kitchen shears, cut a cross in the center of each bun, then brush with egg white. Place in oven and bake for approximately 15 minutes, or until the tops of the buns have turned golden and bread sounds fairly hollow when tapped. Remove from oven and let cool.

  8. While buns are cooling, prepare the icing. In a small mixing bowl, whisk together all of the icing ingredients. Transfer to a piping bag (or Ziploc) and then snip off the tip. Using the crosses you cut into your buns before baking as a guide, make a cross on each bun. Enjoy as soon as possible!

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Hot Cross Buns |

Carrot Cake with Coconut Pecan Frosting

I have the best of both worlds for you today!

Carrot Cake with Coconut Pecan Frosting |

That’s right, I’ve combined my favorite carrot cake recipe with a not-so-traditional coconut pecan frosting, reminiscent of what you’d find on a German chocolate cake and, let me tell you, I wish I had thought of Carrot Cake with Coconut Pecan Frosting years ago!

Now don’t get me wrong, I love me some classic decadent cream cheese frosting, but I also looooove the combination of carrot, coconut and pecans. It’s like the ultimate spring ingredient combo. Plus, doesn’t it feel great to have so many superfoods in a super-delicious dessert? I mean, there are plenty of indulgent ingredients in the recipes for both the carrot cake and the frosting, but having those other healthy ingredients in there to counteract everything else is EXACTLY how I roll. We’re all about that balance, right?

Quick backstory on my love for carrot cake, and specifically this recipe: I think I’ve mentioned it before, but my parents met and got married in Hawaii, where my dad grew up and my mom worked as a pediatric nurse. During my parents’ courtship, my mom was given this carrot cake recipe by a dear Hawaiian “tutu” named Mrs. Kealoha. And on the back of the recipe, she wrote a note: “Make this for Ken, and he will never leave you.” Well, I’m proud to say that truly was the case (my parents are still together 40 years later!), and now I ask my mom to make this cake for me without fail every year on either my birthday or Easter. It is, after all, the perfect spring-like dessert to bust out in March or April, as the days are getting longer and the sun is getting warmer.

Carrot Cake with Coconut Pecan Frosting |

Mrs. Kealoha’s recipe calls for the classic cream cheese frosting, which includes pounds of both butter and cream cheese. As delicious as that is (and I will never turn my nose up at it,) I do often find that I can’t quite finish alllll of the frosting that comes along with my slice, it’s just a leeetle too rich. So naturally I started thinking about other ways to frost my favorite carrot cake, and when my mind wandered to the caramel-y, pudding-like coconut- and pecan-laced frosting that traditionally graces the top of German chocolate cake, I knew it would be the perfect fit.

I had never made coconut-pecan frosting from scratch, but I soon learned it’s much like a pudding, where you have to combine the likes of evaporated milk and egg yolks with staples like sugar and butter to get that creamy consistency. Since this was my first time making it, I followed this recipe from MyRecipes to a tee and didn’t stray at all. We’ll save the improvisations for the next time around! I am happy to report, though, that this recipe did not disappoint. I have to admit that I was doubtful for a minute – Did I cook the egg yolks enough? Would the frosting just look yellow?  But after making sure I let everything cook and sit for the designated amount of time, I was left with a perfectly normal looking coconut pecan frosting that spread onto the three layers of cake like a dream.

Speaking of the layers of this cake, there is one disclaimer I have to make: I doubled Mrs. Kealoha’s recipe to make a four-layer cake, because I wanted it to be really grand and fun to photograph. BUT unfortunately one of my layers didn’t turn out of the pan properly, so I was stuck with just three, which turned out to be plenty. The layers of Carrot Cake with Coconut Pecan Frosting are quite thick, and I still haven’t been able to bring myself to eat a serving of all three layers (usually I skim just one or two layers off and save the rest for another day…hehe!) So, use your judgment and scale this recipe down if you don’t want such huge servings. OR, you could do what I did and use any extra cake layers to make into yummy chocolate-coated carrot cake balls, which turned out to be really easy (I’ve included the basic recipe below in the recipe notes.)

Carrot Cake with Coconut Pecan Frosting |

You should have plenty of frosting to cover all four layers should you decide to go that route, especially if you go for the “naked” cake look like I did here (that also helps with the cake-to-frosting ratio I was speaking of earlier.)

Other than the quantity, the only thing I changed from Mrs. Kealoha’s original carrot cake recipe is that I used pecans instead of walnuts in the batter. I figured if I was using pecans in the frosting I might as well use them in the cake as well!

Carrot Cake with Coconut Pecan Frosting |

So that’s the long and short of it: Carrot Cake with Coconut Pecan Frosting has been born and it’s here to stay. Do you have any fun family baking recipes you’ve adapted to make your own? Let me know in the comments below!

Carrot Cake with Coconut Pecan Frosting
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins

Carrot cake gets a modern update with a coconut-pecan coating in lieu of the standard cream cheese frosting. The perfect cake for spring!

Course: Dessert
Servings: 4 8-inch round cake layers
Author: CaliGirl Cooking
For the cake:
  • 2 1/2 cups canola oil
  • 8 eggs
  • 4 cups sugar
  • 4 cups flour plus 1/2 cup for coating carrots
  • 4 teaspoons baking powder
  • 3 teaspoons ground cinnamon
  • 1 teaspoon mace
  • 1 teaspoon salt
  • 4 cups grated carrots
  • 2 cups chopped toasted pecans
For the frosting:
  • 1 12-ounce can evaporated milk
  • 1 1/2 cups sugar
  • 3/4 cup butter
  • 6 egg yolks, lightly beaten
  • 2 cups chopped toasted pecans
  • 2 cups flaked sweetened coconut
  • 1 1/2 teaspoons vanilla extract
To make the cake:
  1. Preheat oven to 350 degrees Fahrenheit.

  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the oil, eggs and sugar until creamy. Toss the carrots with ½ cup of flour and then add them to this mixture along with the pecans. Next, add the flour, baking powder, cinnamon, mace and salt. Mix until well combined.

  3. Unless you have four 8-inch round cake pans (I only have two), you will need to work in two batches to bake up all of the cake layers. Spray however many pans you have with nonstick cooking spray, then one-fourth of the batter into each one. Bake in 350 degree oven for 45-50 minutes, or until a cake tester inserted into the center comes out clean.

  4. Remove from oven and let cool in pan 10 minutes, then remove from pan onto a wire cooling rack and let cool completely. Repeat baking process however often is necessary until all of your batter has been used up.

To make the frosting:
  1. In a medium saucepan, combine the evaporated milk, sugar, butter and egg yolks and heat over medium heat, stirring constantly, for 3-4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12-14 minutes more or until mixture is a light caramel color and is bubbling and pudding-like. 

  2. Remove from heat and stir in pecans, coconut and vanilla. Transfer to a bowl and let cool, stirring occasionally, for 45 minutes or until it is of a spreadable frosting consistency.

  1. Place the first cake layer on your serving plate and, using a long, serrated knife, even out the top. This will help all of the layers stay put on top of each other rather than sliding off once you add the frosting in between the layers. 

  2. Slather a hefty helping of the coconut-pecan frosting over the top of this first layer, being sure to get all the way out to the edges. Repeat the process with however many more layers you are using. You do not need to even out the top layer as you don’t have to worry about another layer sliding off of it.

  3. Keep cake in the refrigerator, covered with plastic wrap, until ready to serve.

Recipe Notes

*Coconut pecan frosting recipe from MyRecipes.

To make the cake balls:

Combine any extra cake with 1 cup of frosting of your choice (preferably one without anything chunky, I used a whipped cream cheese frosting) in a food processor. Pulse until a dough forms. 

Use a cookie scoop to ball up the cake dough. Place on a cookie sheet lined with parchment paper.

Melt at least one bag (maybe even two) of chocolate chips of your choice (I did some white chocolate and some semisweet) in a heatproof bowl with one to two tablespoons of coconut oil.

Dip balls in melted chocolate and place back on parchment covered cookie sheet. Cover with sprinkles of your choice and refrigerate balls until hardened. I also recommend storing them in the refrigerator so they hold their shape.

Carrot Cake with Coconut Pecan Frosting |

If you enjoyed this recipe, you might also like:

Harvey Wallbanger Cake

We’re pulling double duty this week.

Harvey Wallbanger Cake | CaliGirl Cooking

If you’re anything like me, you’ll know that any holiday celebrated on a Sunday just screams “brunch!” I mean, if we must celebrate on a Sunday and not get the day after off of work to recover, then we better start celebrating early. You feel me? I need an afternoon/evening after the celebrations to really wind down and get in the mindset of the coming week (plus I do have an approximate 9:00pm bedtime…don’t judge.)

So, I really couldn’t wait until Friday to bring you a boozy recipe. I know I just shared these booze-laced cupcakes for St. Patrick’s Day, but this Harvey Wallbanger Cake is an old family recipe and I just know it will fit fabulously into your Sunday Easter Brunch menu. A boozy, breakfasty cocktail turned into a delicious, tender cake? I’ll take it! And while we’re at it, let’s also throw some Hummingbird Bread and a Spanish Tortilla into the mix. Maybe also a Greyhound 75 or a Pineapple Green Tea Martini? The possibilities are endless.

Harvey Wallbanger Cake | CaliGirl Cooking

But let’s start with this Harvey Wallbanger Cake. Because that’s really where it’s at. As briefly noted above, this recipe dates waaayyyyy back….We’re talking the written recipe that my mom sent me had my Tutu’s name on it (my dad’s mom) and my mom has been making it for us for as long as I can remember.  Nothing like some good ol’ fashioned nostalgia to make a sweet cake even sweeter!

So here’s what we do (and please, no judging, at least not until you taste it): We start with a box of yellow cake mix and a packet of dry instant vanilla pudding. That’s right, folks. CaliGirl Cooking is telling you to go out and buy a box of cake mix and packaged Jello pudding mix. Don’t get used to it, but this recipe is so good that it’s totally worth it. You won’t regret it one bit.

Harvey Wallbanger Cake | CaliGirl Cooking

Harvey Wallbanger Cake | CaliGirl Cooking

To the mix we add the requisite eggs and oil, and then (this is where it gets really exciting) we stir in the classic ingredients in a Harvey Wallbanger cocktail: vodka, Galliano and orange juice. Easy as that! Into a well-oiled Bundt pan this batter goes, into a preheated oven they go, and you’re more than halfway there. Now the toughest part is waiting for the cake to bake while the overwhelmingly delicious aromas permeate the entire house.

Once the cake is baked and almost all of the way cool (keyword “almost”) we drizzle on the powdered sugar glaze that’s made up of, you guessed it, even MORE of the Harvey Wallbanger cocktail ingredients – vodka, Galliano, OJ (shall we call them the Holy Trinity for this weekend?) It’s important that the cake still has a bit of warmth to it so that the glaze has a chance to set up nicely.

Harvey Wallbanger Cake | CaliGirl Cooking

Once baked, the cake will be so fluffy and moist (sorry, had to) that it will keep fine at room temperature for at least a few days. If you want/need it to last longer, of course you can always refrigerate or freeze it.

And that’s Harvey Wallbanger Cake in a nutshell! Pretty easy, huh? Now you know that, even if you’ve ever only made cake from a boxed mix before, you can totally fancy it up and give it a completely new look (and taste!)

Harvey Wallbanger Cake | CaliGirl Cooking

So what do you say? Are you going to give Harvey Wallbanger Cake a shot and serve it this weekend? Speaking of this weekend, what are everyone’s plans? We’re headed up north to spend some time with our families, celebrate a birthday, get my hair did (wedding hair trial day!), etc. etc. I know those 48 hours will go by in a flash but it’s always worth the trip. I’m firmly of the belief that, even if we don’t get any extra days off, it’s a holiday weekend and should be celebrated as so.

No matter what you do, I hope it’s filled with light, happiness and LOTS of laughter! XO

Harvey Wallbanger Cake | CaliGirl Cooking

Harvey Wallbanger Cake

Yield: Makes one cake

A tasty, boozy cake based off of the classic cocktail.


    For the glaze:
  • 1 cup powdered sugar, sifted
  • 1 tablespoon orange juice
  • 1 tablespoon Galliano
  • 1 teaspoon vodka


  1. Preheat oven to 350 degrees Fahrenheit. Using shortening, coat the interior of the Bundt pan so that every nook and cranny is well-greased. Set aside.
  2. In a medium mixing bowl, combine all other ingredients. Using a hand mixer, beat on medium to high speed for 3-5 minutes, or until all ingredients are well combined.
  3. Pour batter into greased Bundt pan. Place in 350 degree oven for 45-55 minutes, or until top is golden and toothpick/cake tester inserted into center of the cake comes out clean.
  4. While cake is baking, make the frosting. Place all glaze ingredients in a small bowl and stir on medium speed with a hand mixer until everything is well combined. Set aside.
  5. Remove Bundt pan from oven and let cool for 10-15 minutes. Once slightly cool, invert cake (in pan) onto a cake stand or plate. Remove pan from cake slowly and carefully. Let cake cool a bit more before glazing. Once cake is mostly cool but is still holding a little heat, drizzle glaze over top. Let sit to cool completely, approximately 30 minutes (if you can keep your hands off that long!)


Wine Pairing: Well why not a Harvey Wallbanger Mimosa?

Recipe Management Powered by Zip Recipes Plugin

Harvey Wallbanger Cake | CaliGirl Cooking

Some for you, more for me 🙂

Crunchy Pea Salad with Prosciutto

Spring has sprung!

Crunchy Pea Salad with Prosciutto | CaliGirl Cooking

How was everyone’s weekend? Were you able to get outside and enjoy some beautiful weather? Or does it still feel like winter wherever you are? Our weather here in Santa Barbara has been strangely overcast the past few days, but I still managed to spend some time playing beach volleyball and getting some Vitamin D amongst everything else I needed to get done this weekend. Let me tell you, just being outside does mega-wonders for the soul, especially after being stuck inside sitting at a desk for most of the week. I need to remember to do it more often!

Now that it is officially spring, I felt compelled to share one of my absolute favorite spring recipes with you. (Yes, I have been keeping this in the archives until this very moment because it is that perfect for this time of year.) Crunchy Pea Salad with Prosciutto is not only the quintessential spring dish, it’s also a perfect side to add to your Easter menu. Speaking of, can you believe Easter is this Sunday already? That sure snuck up quickly! What are everyone’s plans? We’re heading back up to the Bay Area to hang with our families since this is the first Easter I haven’t had to work in THREE years. It will be a quick trip but we’re always excited to get some extra time in with both of our fams. Maybe we’ll bring some Crunchy Pea Salad with Crispy Prosciutto?

Crunchy Pea Salad with Prosciutto | CaliGirl Cooking

So, I know there are many, many versions of this salad out there, but this one is (very) loosely based off of a version they served at one of my favorite places to eat in Hawaii when I lived there. That version is (I’m sure) loaded with mayonnaise (why else would it taste so good?), so I took the liberty of lightening my version up a bit. Which just means we can eat as much as we want and not feel guilty! Now that’s my kind of recipe.

My Crunchy Pea Salad with Prosciutto uses mostly Greek yogurt for the “dressing” although we still throw in a teensy bit of mayo just to get that less tart, more savory flavor in there. We add shallots and garlic powder for that extra hit of flavor, and throw in some water chestnuts for some extra crunch. Crispy prosciutto saves the day (of course) and adds the saltiness we need to make this the perfect trifecta of flavors.

Crunchy Pea Salad with Prosciutto | CaliGirl Cooking

Crunchy Pea Salad with Prosciutto | CaliGirl Cooking

Have I convinced you to make this yet? If you’re fretting about obtaining the peas, have no fear because frozen is definitely the way to go. Difficulty level = 0. And every other ingredient you KNOW you can find at just-your-average grocery store (water chestnuts will be in a can in the Asian section.) No specialty store trips required!

I think I’ve said enough at this point, so I’m just going to let the photos do the rest of the talking. Let’s make this Monday even more fabulous by adding some Crunchy Pea Salad with Prosciutto to the mix!

Crunchy Pea Salad with Prosciutto | CaliGirl Cooking

Crunchy Pea Salad with Prosciutto

Yield: Serves 6 as a side dish

A fresh, creamy, crunchy salad with green peas and crispy prosciutto.


  • 1 tablespoon olive oil
  • 1 shallot, diced
  • 4 slices of prosciutto, diced
  • 1 16-ounce bag frozen peas, thawed
  • 1 8-ounce can water chestnuts, drained and chopped
  • 1/3 cup nonfat plain Greek yogurt
  • 1 tablespoon mayonnaise
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt


  1. Heat olive oil in a small sauté pan over medium. Add shallots and sauté until they begin to become fragrant. Add prosciutto. Stir over medium heat until prosciutto begins to crisp. Remove shallots and prosciutto to a small plate covered with a paper towel to drain and cool.
  2. In a medium bowl, combine prosciutto and shallots, peas, water chestnuts, yogurt, mayonnaise, garlic powder and salt. Stir to combine. For best results, let sit in refrigerator for an hour or so to give all of the flavors a chance to meld.


Wine Pairing Note: A grassy New Zealand Sauvignon Blanc such as this would be PERFECT with this dish. The crisp herbaceousness will cut through the dressing and bring out the fresh green flavors.

Recipe Management Powered by Zip Recipes Plugin

Crunchy Pea Salad with Prosciutto | CaliGirl Cooking

Gettin’ up in it.