La Scala Salad Recipe
This easy chopped salad is made using iceberg lettuce, salami, chickpeas and mozzarella, with a classic vinaigrette dressing. It's easy to see why this salad went viral - it's naturally gluten free and easily prepped in 5 minutes!
Servings: 4 people
Ingredients
- 1 whole iceberg lettuce (shredded)
- 86 g Italian salami slices (cut into thin strips)
- 200 g shredded mozzarella
- 400 g tin chickpeas (garbanzo beans, drained)
For the dressing:
- 4 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 1 tsp garlic paste
- 30 g finely grated parmesan cheese
- Salt and Black Pepper
Instructions
- Add all the dressing ingredients together in a small bowl, along with a generous seasoning of salt and black pepper, and whisk together with a small whisk (or fork). You can also pop them in a small tub with a lid and shake to combine.
- Add the lettuce, salami, chickpeas and mozzarella to a large bowl and mix together well.
- Pour the dressing over the salad, toss to coat then serve straight away.
Video
Notes
- Storage: This salad is definitely best eaten fresh - which is good because it takes only 5 minutes to make! If making ahead of time, make the salad and dressing and store in the fridge separately - mix just before serving.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this recipe should look at each stage.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this famous La Scala Salad recipe. A little review helps support my website hugely, so thank you! xx
Nutrition
Serving: 1bowl | Calories: 562kcal | Carbohydrates: 30g | Protein: 28g | Fat: 37g
