La Scala Chopped Salad
A vibrant salad from the famous La Scala restaurant in Beverly Hills, featuring fresh ingredients and bold flavors, perfect for a light lunch or side dish.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Salad
Cuisine American
Servings 4 servings
Calories 180 kcal
Vegetables
- 2 cups romaine lettuce, chopped
- 1 cup iceberg lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup garbanzo beans, drained and rinsed
- 1/2 cup mozzarella cheese, diced
- 1/4 cup fresh parsley, chopped
Dressing
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
Wash all fresh vegetables thoroughly. Rinse the romaine and iceberg lettuces under cold water and dry them. Wash the cherry tomatoes and cucumbers, removing blemishes from the tomatoes and peeling the cucumber if desired.
Chop the romaine and iceberg lettuces into bite-sized pieces. Halve the cherry tomatoes and dice the cucumber. Finely chop the red onion, slice the Kalamata olives, and drain the garbanzo beans.
In a small bowl, combine the red wine vinegar, olive oil, Dijon mustard, and garlic powder. Whisk until well blended and adjust salt and pepper to taste.
In a large mixing bowl, add the chopped vegetables, mozzarella cheese, and parsley. Pour the dressing over the salad mixture and gently toss until evenly coated. Let the salad sit for 10-15 minutes before serving.
Calories: 180kcalProtein: 6gSodium: 300mg
Keyword healthy, vegetarian