the famous la scala chopped salad

I guess I should thank the Kardashians for this one

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 :)

LINKS / TOOLS I USED

GLASS / BAMBOO LID SALAD JARS

SALAD SPINNER

DELI CONTAINERS

FIGMINT WHISK / SPATULA SET

GOLD MEASURING CUPS

GLASS MEASURING CUPS

FAMOUS LA SCALA SALAD COPYCAT RECIPE

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!)

1. 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.

2. Prepare the Dressing: 

   • Combine all the ingredients for the dressing in a jar for mixing and whisk till fully combined. Taste and adjust seasoning/sweetness if needed. 

3. Add Dressing:

   • Start by adding the dressing to the bottom of the salad jars. I used about ¼ cup in each salad. 

4. Garbanzo Beans:

   • Add ¼ cup of the drained and rinsed garbanzo beans on top of the dressing layer.

5. Parmesan Cheese:

   • Sprinkle 2 tbsp of the grated Parmesan cheese over the garbanzo bean layer.

6. Red Onion:

   • Add a small handful of thinly sliced red onion on top of the Parmesan cheese layer. 

7. Salami & Turkey :

   • Layer about one ounce of the thinly sliced salami, and two ounces of the shaved turkey breast on top of the red onion.

8. Black Olives:

   • If using, add the 2 tbsp of sliced black olives on top of the salami layer.

9. Mozzarella Cheese:

   • Add about 1 ounce of the diced mozzarella cheese on top of the black olive layer.

10. Croutons:

    • If using croutons add them right before the lettuce if you are eating the same day, or add in fresh each day after mixing. 

11. Lettuce:

    • Finally, fill the remaining space in the mason jar with the as much chopped iceberg lettuce you can fit.

12. 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 :)

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