La Scala’s Famous Chopped Salad Made SkinnyReport Violation
10 cups romaine lettuce, chopped
1½ cups tomatoes, chopped
1½ cups (6 oz) turkey breast, diced
¾ cup (2 oz) reduced-fat Italian dry salami, cut into thin strips, see shopping tip
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 tip
1-2 tablespoons balsamic vinegar, to taste
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
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.
My two favorite store bought dressings for this salad are Cardini’s Light Caesar Vinaigrette or Girard’s Light Champagne Dressing. They are both delicious reduced-fat dressings. Either are sold in most large supermarket chains in the salad dressing aisle. I found them at Von’s/Safeway.
I used Columbus Lite Italian Dry Salami. I also found it at Von’s/Safeway in the deli section of the supermarket. There are other brands available in the luncheon meat section of the market.
Weight Watchers (old points) 6
Weight Watchers POINTS PLUS 7
SKINNY FACTS: for 1 main-course serving
298 calories, 11g fat, 23g protein, 25g carbs, 4g fiber, 1334mg sodium, 8g sugar
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