La Scalas Famous Chopped Salad Made Skinny Recipe 355

LA SCALA'S FAMOUS CHOPPED SALAD MADE SKINNY

La Scala's Famous Chopped Salad Made Skinny image

Jean Leon opened La Scala in Beverly Hills in 1956. The restaurant is revered for its Original Chopped Salad. Considered by many to be L.A's definitive chopped. Their salad is wonderful in its simplicity-iceberg and romaine, mozzarella, Genoa salami, garbanzos, all finely chopped, tossed in vinaigrette, and topped with one Kalamata olive. It's available with many different customizations such as adding turkey, tuna, or chicken. I'm adding turkey to my recipe and making it skinnier by using only romaine lettuce, including chopped tomatoes, reduced-fat salami, light cheese, and dressing. Each main course salad has 298 calories and 13 grams of fat.

Provided by Nancy

Time 15m

Number Of Ingredients 9

Ingredients

10 cups romaine lettuce, (chopped)
1½ cups tomatoes, (chopped)
1½ cups (6 oz) turkey breast, (diced)
¾ cup (3 oz) reduced-fat Italian dry salami, (cut into thin strips, see shopping tips)
1¼ cups canned garbanzo beans, (drained, rinsed and chopped)
½ cup reduced-fat mozzarella cheese
8 Kalamata olives or black olives, (pitted and chopped)
½ cup Cardini's Light Caesar Vinaigrette (or Girard's Light Champagne Dressing, see shopping tips)
1-2 tablespoons balsamic vinegar, (to taste)

Steps:

Chop romaine lettuce and add to a large salad bowl. Add remaining ingredients except the dressing and balsamic vinegar. Cover and store in the refrigerator until ready to use.
Just before serving, toss in dressing and balsamic vinegar. Add a little more dressing, if desired.

Nutrition Facts : ServingSize 1 salad, Calories 298 kcal, Fat 13 g, SaturatedFat 3 g, Cholesterol 45 mg, Protein 20 g, Carbohydrate 20 g, Fiber 5 g, Sodium 1334 mg, Sugar 3 g

LA SCALA'S FAMOUS CHOPPED SALAD MADE SKINNY RECIPE - (3.5/5)

La Scala's Famous Chopped Salad made Skinny Recipe - (3.5/5) image

Provided by Pattywak

Number Of Ingredients 9

Ingredients

10 cups romaine lettuce, chopped
1 1/2 cups tomatoes, chopped
1 1/2 cups (6 oz) turkey breast, diced
3/4 cup (2 oz) reduced-fat Italian dry salami, cut into thin strips, see shopping tip
1 1/4 cups canned garbanzo beans, drained, rinsed and chopped
1/2 cup reduced-fat mozzarella cheese
8 Kalamata olives or black olives, pitted and chopped
1/2 cup Cardini's Light Caesar Vinaigrette or Girard's Light Champagne Dressing, see shopping tip
1-2 tablespoons balsamic vinegar, to taste

Steps:

1. Chop the romaine lettuce and add to a large salad bowl. Add remaining ingredients except the dressing and balsamic vinegar. Cover and store in the refrigerator until ready to use. 2. Just before serving, toss in the dressing and balsamic vinegar. Add a little more dressing, if desired. Makes 4 main-courses salads or 8 first-course salads

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