La Cabanas House Salad Recipes

LA PARMA HOUSE SALAD RECIPE

La Parma House Salad Recipe image

Dear SOS: I love the house salad at La Parma, an Italian restaurant in Williston Park, N.Y. It is by far the best salad I have ever tasted.L. ValenciaLaguna BeachDear L.: Dominic Gregorio, chef and owner of La Parma, sent us the recipe. It's a good crunchy starter for a pasta meal.

Provided by Cindy Dorn

Categories VEGETARIAN, FAST, EASY, SALADS

Time 20m

Yield Serves 6

Number Of Ingredients 13

Ingredients

1 head romaine lettuce
1/4 cup chopped red onion
1/4 cup chopped black olives
1/4 cup chopped green olives
1/2 cup chopped tomato (about 1/2 large tomato)
3/4 cup fresh mozzarella, cubed
1 tablespoon olive oil
2 cloves garlic, minced
3/4 cup balsamic vinegar
1/2 cup pickled or roasted bell pepper strips
6 canned artichoke hearts, cut in half
1 teaspoon dried basil
Salt, pepper

Steps:

Tear the romaine leaves to the size desired and place in a serving bowl. Add the red onion, black and green olives, tomatoes and mozzarella.
Heat the oil in a saucepan over medium heat. Add the garlic and cook until golden, 2 to 3 minutes, being careful not to burn it. Add the vinegar, increase the heat to medium-high and bring to a boil. Add the pepper strips, artichoke hearts, basil and salt and pepper to taste. Pour the warm dressing over the salad.

LA SCALA'S CHOPPED SALAD

La Scala's Chopped Salad image

This is supposed to be the original chopped salad recipe, created by the owner of the La Scala restaurant in Los Angeles in the 1950's. I think it sounds pretty tasty, 50 years later!

Provided by Halcyon Eve

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup vegetable oil
2 1/2 tablespoons red wine vinegar
1 teaspoon dry mustard or 3/4 teaspoon Dijon mustard
salt and pepper
1 head iceberg lettuce, rinsed and finely chopped
1/3 head romaine lettuce, rinsed and finely chopped
1/4 lb italian salami, julienned
1 cup shredded mozzarella cheese
1 (15 1/2 ounce) can garbanzo beans, rinsed and well-drained
chopped tomato (optional)
basil leaves, shredded (optional)

Steps:

To make vinaigrette: combine oil, vinegar, mustard, and salt and pepper to taste; whisk until well blended. Set aside.
In a large bowl, combine lettuces, salami, mozzarella, and garbanzo beans. Toss with vinaigrette to taste.
Garnish with tomato and basil if desired.

Nutrition Facts : Calories 481.2, Fat 32.5, SaturatedFat 9, Cholesterol 42.2, Sodium 845.7, Carbohydrate 31.9, Fiber 7.6, Sugar 4, Protein 17.2

EASY CUBAN SALAD

Easy Cuban Salad image

This refreshing salad relies on a few ingredients and the addition of a brightly flavored citrus dressing.

Provided by Bibi

Time 15m

Yield 8

Number Of Ingredients 12

Ingredients

½ cup extra virgin olive oil
¼ cup fresh lemon juice
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 teaspoon minced garlic
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper
1 head romaine lettuce - rinsed, dried and chopped
2 medium tomatoes, cut into 8 wedges
8 medium radishes, thinly sliced
1 medium red onion, thinly sliced
1 avocado - peeled, pitted, and chopped

Steps:

Combine olive oil, lemon juice, orange juice, lime juice, minced garlic, salt, and pepper in a 1-pint container or jar with tight-fitting lid. Tightly close the lid and shake until the ingredients are well blended. Refrigerate until ready to toss with the salad, or up to 3 days.
Combine chopped romaine, tomato wedges, sliced radishes, sliced red onion, and chopped avocado in a large bowl. Add as much dressing as you like, and toss all ingredients. Refrigerate unused salad dressing.
Serve dressed, tossed salads on individual salad plates.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 7.7 g, Fat 17.9 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 299.9 mg, Sugar 2.7 g

LA CABANA'S HOUSE SALAD

La Cabana's House Salad image

Number Of Ingredients 16

Ingredients

FOR THE SALAD:
1 head iceburg lettuce, small or 1/2 large head
1 bunch arugula, stemmed, rinsed, and dried
2 tomatoes, medium, fresh and ripe
2 eggs, hard-cooked, shelled
1 red bell pepper, medium, stemmed and seeded
1 cup beet, cooked, diced
2 ribs celery, medium sized, thinly sliced
1 (14-ounce) can heart of palm, drained and thinly sliced
FOR THE DRESSING:
2 teaspoons Dijon style mustard
1 tablespoon red wine vinegar, or more to taste
1 tablespoon lemon juice, fresh
1/2 teaspoon salt, or more to taste
1/2 cup olive oil, extra-virgin
1/2 tablespoon black pepper, freshly ground, or to taste

Steps:

1. Core the lettuce and cut it crosswise into 1/4-inch slices. Gently toss the lettuce with the arugula in a bowl. Arrange this mixture in the bottom of 6 shallow salad bowls, mounding it toward the center.2. Cut each tomato into 12 wedges. Cut each hard-cooked egg into 6 wedges. Cut the pepper into 18 thin strips. Arrange the tomato and hard-cooked egg wedges and pepper strips on top of the lettuce in a sunburst pattern (radiating away from the center like the spokes of a wagon wheel), alternating colors.3. Drain off any liquid that may still remain on the beets and blot dry with paper towels. Mound the beets, celery, and hearts of palm in the center of each portion of salad (see Note).4. Prepare the dressing. Combine the mustard, vinegar, lemon juice, and salt in a small bowl and whisk until the salt is dissolved. Whisk in the oil and pepper. Correct the seasoning, adding salt or vinegar as necessary the salad should be highly seasoned. Pour the dressing over the salads and serve immediately.Serves 6Note: The salads can be prepared ahead to this point. Cover loosely with plastic wrap and refrigerate until ready to serve.

Nutrition Facts : Nutritional Facts Serves

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