La Scala Salad

Name: La Scala Salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 3 cups chopped romaine; 3 cups chopped iceberg lettuce (about ½ a head); 1 cup quartered cherry tomatoes; 4 ounces dry Italian salami, julienned; 1 15-ounce can garbanzo beans, drained and rinsed well; 1 cup small-diced mozzarella cheese; ½ cup julienned sun-dried tomatoes (I prefer the sun-dried tomatoes packed in olive oil then drain); 1 teaspoon dried oregano; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper, plus more for serving; ¼ cup SideDish Honey Dijon, plus more to taste; Freshly grated parmesan

Alex Snodgrass

Servings

Cook Time

15 minutes

Gluten-Free

Grain-Free

View a step-by-step video of this delicious recipe here.

Ingredients

3 cups chopped romaine
3 cups chopped iceberg lettuce (about ½ a head)
1 cup quartered cherry tomatoes
4 ounces dry Italian salami, julienned
1 15-ounce can garbanzo beans, drained and rinsed well
1 cup small-diced mozzarella cheese
½ cup julienned sun-dried tomatoes (I prefer the sun-dried tomatoes packed in olive oil then drain)
1 teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper, plus more for serving
¼ cup SideDish Honey Dijon, plus more to taste
Freshly grated parmesan

Method

In a large bowl, combine the romaine, iceberg lettuce, cherry tomatoes, salami, garbanzo beans, mozzarella, sundried tomatoes, oregano, salt, and pepper.
Add the SideDish Honey Dijon and toss until very well combined.
Divide among four bowls and top with freshly grated parmesan and additional black pepper.