Leon Salad

Name: Leon Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 serving(s)
Ingredients: 1 head iceberg lettuce, finely chopped; 1 head romaine lettuce, finely chopped; 4 ounces italian salami, julienned; 4 ounces mozzarella cheese, shredded; 1 (15 ounce) can garbanzo beans, drained; 1/4 cup vegetable oil; 2 tablespoons wine vinegar; 1 teaspoon dry mustard; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup freshly grated parmesan cheese

Submitted by lynnski LA

"This chopped salad from La Scala restaurant in Beverly Hills was first introduced in the 1960's and became a fad among celebrities. It's still a popular salad entree; and you can make it at home for a lot less than the $12. that it costs at the restaurant."

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Ready In:: 15mins
Ingredients:: 11
Serves:: 6

ingredients

Salad
1 head iceberg lettuce, finely chopped
1 head romaine lettuce, finely chopped
4 ounces italian salami, julienned
4 ounces mozzarella cheese, shredded
1 (15 ounce) can garbanzo beans, drained
Leon Dressing
¹⁄₄ cup vegetable oil
2 tablespoons wine vinegar
1 teaspoon dry mustard
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon black pepper
¹⁄₄ cup freshly grated parmesan cheese

directions

Combine salad ingredients in a large bowl.
Combine dressing ingredients in a small bowl and mix well.
Toss salad with the dressing.
Serve with some crusty bread.

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Reviews

A friend of mine made this for a dinner party and it was delicious! Just like the real thing.

CoopersMom2

RECIPE SUBMITTED BY

lynnski LA

Los Angeles, CA

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.

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