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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 entree 596g Recipe makes 4 entree) The following items or measurements are not included below: red wine vinegar 3 cups turkey breast 1/2 cup salami |
||
| Calories 1051 | ||
| Calories from Fat 843 | (80%) | |
| Amount Per Serving | %DV | |
| Total Fat 93.7g | 144% | |
| Saturated Fat 21.9g | 109% | |
| Monounsaturated Fat 58.8g | ||
| Polyunsaturated Fat 9.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 69mg | 23% | |
| Sodium 983mg | 40% | |
| Potassium 1103mg | 31% | |
| Total Carbohydrate 30.6g | 10% | |
| Dietary Fiber 9.3g | 37% | |
| Sugars 8.2g | ||
| Protein 27.7g | 55% | |
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California Pizza Kitchen Chopped Salad
By: Pam-I-Am
Mar 8, 2005
Every time I eat at CPK, I have to have this salad! I love the tangy dressing, the fresh basil, the crispness of the ingredients. My husband got their cookbook for Christmas one year and I enjoy making it at home occasionally too!
4 entree
Ingredients
Dressing
- 1 teaspoon garlic, minced
- 2 teaspoons shallots, minced
- 2 tablespoons Dijon mustard
- 1 1/2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 cup red wine vinegar
- 1 1/3 cups olive oil, mild flavored
- 3 tablespoons parmesan cheese, grated
Salad
- 1/2 head iceberg lettuce, chopped into 1/8 inch wide strips
- 1/2 head romaine lettuce, chopped into 1/8 inch wide strips
- 12 leaves basil, chopped into fine strips
- 3 cups mozzarella cheese, shredded
- 1 cup garbanzo beans
- 4 cups tomatoes, seeded and diced
- 3 cups turkey breast, diced
- 1/2 cup salami, cut into thin strips
- 2 tablespoons scallions, chopped
Directions
1
For salad, toss together the ingredients in a large bowl and chill in your refrigerator.2
For dressing, whisk together ingredients in a small bowl and chill for an hour.3
Just before serving, toss dressing with salad and serve on small individual plates.4
Can serve 4 for a main dish or 8 for small side salads.
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- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables > Greens > Lettuces
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Beans > Chick peas/Garbanzos
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
- Occasion > Novelty > Copycat
- Dietary > Diabetic
- Dietary > Free of... > Gluten-free
- Dietary > Free of... > Egg-free
Featured Reviews for This Recipe
On Aug 4, 2008
It's a great salad but not for everyone- has distinct flavoring. Makes quite a bit.
From: Chef #833875
On Jul 14, 2008
This was an amazing salad! Usually when people come over the salad just barely gets touched. This one got rave reviews and no leftovers! Wow. Thanks for a great recipe!
From: Parrot Head Mama
On Mar 14, 2008
This was really, really tasty. I added roasted red peppers to it, and loved it. Next time I'm going to try some artichoke hearts and banana pepper rings as well. The only thing I'd change about the recipe is to reduce the amount of olive oil in the dressing, it was a bit oily for my tastes. VERY VERY GOOD. Thanks for posting.
From: SolightlyUK
On Aug 4, 2008
Really yummy and my husband can't wait for us to have it again. I did not have quite as much turkey (maybe had 2 cups) or tomatoes (had about 6 small tomatoes) but it was still a really good blend of flavors. I also used about 4 T of fresh parsley as I didn't have any dried parsley. When I made the dressing I reduced the oil to about 3/4 cup. When tasting the dressing alone, I thought it was going to be too mustard-y, but don't worry, once you add it to the whole salad, the flavors meld beautifully. This fed 3 adults very well (but keep in mind I had less meat), just served it with some crackers and wine for a dinner outside in the garden. Will definitely do again sometime soon.
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