Description
This Refreshing La Scala Chopped Salad is a vibrant and wholesome mix of crisp romaine and iceberg lettuce, savory salami, creamy mozzarella, and protein-rich chickpeas, all tossed with a tangy homemade dressing. Ready in just 10 minutes, it’s perfect for a light lunch or a quick side dish, combining fresh vegetables with a flavorful punch of red wine vinegar and Dijon mustard.
Ingredients
Scale
Salad Ingredients
- 2 cups romaine lettuce, finely chopped
- 2 cups iceberg lettuce, finely chopped
- 1/2 cup salami, diced
- 1/2 cup mozzarella cheese, diced or shredded
- 1/3 cup chickpeas, rinsed and drained
- 1/4 cup cherry tomatoes, halved
- 2 tbsp red onion, finely chopped
Dressing Ingredients
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper until well combined. Set the dressing aside to let the flavors meld.
- Chop the Ingredients: Finely chop the romaine and iceberg lettuce. Dice the salami and mozzarella cheese into bite-sized pieces, ensuring even texture throughout the salad.
- Combine the Salad: In a large mixing bowl, add the chopped romaine, iceberg lettuce, diced salami, mozzarella, rinsed chickpeas, halved cherry tomatoes, and finely chopped red onion. Gently toss the ingredients to blend them evenly.
- Dress and Toss: Drizzle the prepared dressing over the salad mixture and toss thoroughly to coat every ingredient with the tangy dressing, enhancing the overall flavor.
- Serve: Serve the salad immediately for a fresh and crisp meal experience, perfect as a light main dish or a side.
Notes
- For a vegetarian version, omit the salami or replace it with a plant-based alternative.
- Use freshly chopped lettuce to maintain a crisp texture and vibrant flavor.
- The dressing can be adjusted by adding a bit of honey or sugar if you prefer a touch of sweetness.
- Chickpeas can be substituted with white beans or kidney beans based on preference.
- This salad is best enjoyed fresh and not stored with dressing to prevent sogginess.
