California Pizza Kitchen Chopped Salad

Pam-I-Am's Note:

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!

• Total Time: 35 mins
• Prep Time: 35 mins
• Cook Time: 0 mins

Ingredients:

Yield: 4 entree

Dressing

• 1 teaspoon garlic , minced
• 2 teaspoons shallots , minced
• 2 tablespoons Dijon mustard
• 1 ½ teaspoons dried oregano
• 2 teaspoons dried parsley
• ½ teaspoon ground black pepper
• ¼ teaspoon kosher salt
• ¼ cup red wine vinegar
• 1 1⁄3; cups olive oil , mild flavored
• 3 tablespoons parmesan cheese , grated

Salad

• ½ head iceberg lettuce , chopped into 1/8 inch wide strips
• ½ 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
• ½ 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.

Reviews

[LaurieL.]

very, very good!! My company loved it too:) I used green onions instead of the scallions and put hard-boiled eggs in, instead of the turkey! Very tasty salad, would be good with grilled chicken!

[Scrivener1]

I made the recipe as instructed except, I used all romaine lettuce, green onion, and cherry tomatoes. I did not measure the toppings, but just added amounts that seemed right. Next time, i will definately add olives. This is a restaurant quality salad.

[Dr.Love]

Everyone at our dinner party loved this salad. Next time I will not mix the entire dressing with the greens. There was some salad left over and by the next day it would have been mush. I made the dressing 2 days early for the flavors to meld and then let it come to room temp before tossing with the salad.