La Scala Salad (Edit recipe)

Craving a quick and satisfying salad? Look no further than this revamped La Scala Salad recipe! All the classic ingredients – crunchy lettuce, protein-packed chickpeas, and savory pepperoni – and gave it a dairy-free twist with delicious alternative options.This La Scala Salad is all about simplicity and customization. This recipe is gluten free, low carb and nut free. It is easily made dairy free, low fat and vegan.

10 minutes

5 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1289
Fat:	71 g
Carbohydrates:	133 g
Protein:	46 g
Cholesterol:	7 g
Sodium:	472 mg
Fiber:	35 g
Sugars:	16 g
Calculated per serving.

by kaylacappiello

View original recipe

Serves: 2

Ingredients

1 head Iceberg Lettuce, shredded
15 oz Chickpeas, can, drained and rinsed
1 cup Turkey Pepperoni, chopped
.25 cup Red Onion, chopped
1 cup Nutritional Yeast, dairy-free mozzarella cheese shredded (you can also use for a cheesy flavor)
.5 cup Extra Virgin Olive Oil
2 Tbsp Balsamic Vinegar
2 Tbsp Dijon Mustard
.25 cup Nutritional Yeast, dairy-free parmesan cheese vegan parmesan or
.5 tsp Salt and Pepper, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and dairy-free parmesan cheese. Season generously with salt and pepper to taste. Set aside.
Assemble the salad: In a large bowl, combine shredded iceberg lettuce, drained chickpeas, chopped turkey pepperoni, and red onion.
Pour the dressing over the salad and gently toss to coat all ingredients evenly.
Sprinkle the top of the salad with the dairy-free mozzarella cheese (or nutritional yeast, if using).
Serve immediately and enjoy!