the famous la scala chopped salad

Posted by Florance Siggers on Sunday, July 28, 2024

Another trendy recipe I actually couldn’t resist but to take part in. This salad has been on my feed for awhile now, I ignored it for some time thinking “it's just another grinder salad recipe” but the marinated chickpeas in this recipe is what really caught my attention. I turned this into a higher protein, meal prep-able version that I absolutely loved and hope you do too :)

GLASS / BAMBOO LID SALAD JARS

SALAD SPINNER

DELI CONTAINERS

FIGMINT WHISK / SPATULA SET

GOLD MEASURING CUPS

GLASS MEASURING CUPS

servings : 3-4

time : 30 minutes

Ingredients: 

  • 1 head iceberg lettuce, chopped 

  • ¼ lb thinly sliced salami  

  • ½ lb turkey breast lunchmeat, thinly sliced  

  • ½ cup diced mozzarella cheese 

  • 2 cups garbanzo beans, drained and rinsed 

  • ½ red onion, thinly sliced  

  • ½ cup grated Parmesan cheese 

  • ¼ cup sliced black olives (optional) 

  • Croutons to taste, (optional)

For the Dressing: 

  • ¼ cup red wine vinegar 

  • 2 tbsp apple cider vinegar  

  • ½ cup extra virgin olive oil 

  • 1 tbsp Dijon mustard 

  • 1 clove garlic, minced 

  • 1 teaspoon dried oregano 

  • 1 tbsp honey (or any sweetener of choice)  

  • ¼ tsp salt 

  • ½ tsp pepper 

(The amounts I use per salad are in the directions but feel free to adjust if needed!)

  • Prepare Ingredients:

    • Chop the head of iceberg lettuce into thin bite-sized pieces and place in an ice bath for super crunchy lettuce. Drain & dry completely using a salad spinner. 

    • Thinly slice the salami and turkey breast lunchmeat.

    • Dice the mozzarella cheese into small bite size pieces.

    • Drain and rinse the garbanzo beans.

    • Thinly slice the red onion.

    • If using, slice the black olives.

  • Prepare the Dressing: 

  • Add Dressing:

  • Garbanzo Beans:

  • Parmesan Cheese:

  • Red Onion:

  • Salami & Turkey :

  • Black Olives:

  • Mozzarella Cheese:

  • Croutons:

  • Lettuce:

  • Storing :

    • I would only keep these jars in my fridge for 2-3 days max otherwise the lettuce will go bad. I recommend making 3 servings, eating one the day of and saving two for meal prep. Or you could leave the lettuce out and make more and add the fresh lettuce each day!

  • If you guys try this one be sure to tag me and let me know what you think :)

    CLICK HERE FOR PDF PRINTABLE VERSION

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