California Pizza Kitchen Chopped Salad
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!
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
white meat free
gluten free
red meat free
pescatarian
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon kosher salt
- 3 tablespoons parmesan cheese grated
- 1/4 cup red wine vinegar
- 2 tablespoons dijon mustard
- 3 cups mozzarella cheese shredded
- 2 teaspoons shallots minced
- 1 teaspoon garlic minced
- 2 teaspoons dried parsley
- 1 1/3 cups olive oil mild flavored
- 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
- 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
- Carbohydrate 37.3886508059888 g
- Cholesterol 186.61525009247 mg
- Fat 59.1285901519209 g
- Fiber 9.79591246563985 g
- Protein 75.4483685815645 g
- Saturated Fat 23.908677945031 g
- Serving Size 1 1 entree (708g)
- Sodium 2906.33966344678 mg
- Sugar 27.5927383403489 g
- Trans Fat 3.54635322086017 g
- Calories 978 calories
For salad, toss together the ingredients in a large bowl and chill in your refrigerator. For dressing, whisk together ingredients in a small bowl and chill for an hour. Just before serving, toss dressing with salad and serve on small individual plates. Can serve 4 for a main dish or 8 for small side salads.
