Description
This Refreshing La Scala Chopped Salad is a delightful mix of fresh romaine and iceberg lettuce, chickpeas, mozzarella, salami, pepperoncini, and cherry tomatoes, dressed in a tangy red wine vinaigrette. Perfect for a light lunch or appetizer!
Ingredients
Romaine and Iceberg Lettuce:
1 head romaine lettuce (chopped), 1/2 head iceberg lettuce (chopped)
Chickpeas:
1/2 cup (drained and rinsed)
Mozzarella Cheese:
1/2 cup shredded
Salami:
1/4 cup (julienned)
Pepperoncini Peppers:
1/4 cup (sliced)
Cherry Tomatoes:
1/2 cup (halved)
For the Dressing:
1/3 cup olive oil, 1/4 cup red wine vinegar, 1 tsp Dijon mustard, 1 clove garlic (minced), 1/4 tsp dried oregano, 1/4 tsp salt, 1/8 tsp black pepper
Instructions
- Combine Ingredients: In a large bowl, mix romaine, iceberg lettuce, chickpeas, mozzarella, salami, pepperoncini, and cherry tomatoes.
- Prepare Dressing: Whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
- Toss: Pour dressing over the salad and toss until well coated.
- Serve: Enjoy the salad as a refreshing appetizer or light main course.
Notes
- For a vegetarian version, omit the salami and add extra chickpeas or roasted red peppers.
- This salad is best consumed fresh, but the dressing can be made ahead and refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 280
- Sugar: 3g
- Sodium: 530mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
