Chop Chop Salad

Our family is obsessed with the chop chop salad from California Pizza Kitchen so of course we had to make a homemade rendition of it.  Anything to get the people to eat salad right?  Really though,the flavor combination of this salad is just so good.  It’s also hearty enough to serve as a meal and would be perfect for entertaining large groups of friends.  The cast of characters for this salad is very simple.  All you need is your favorite spring mix or lettuce, salami, some deli turkey, garbanzo beans, fresh basil, tomatoes and shredded mozzarella cheese.  Yum!

Simply chop up all of your ingredients and lay them across the top of the bowl if you want to be fancy.  If you don’t feel fancy, you can just toss them all into the bowl.  This one is all about presentation.  We happen to always love a deconstructed salad.

To prepare the dressing, just add the garlic, dijon, shallot, dried oregano, dried parsley, and red wine vinegar to a blender.  Slowly add the olive oil until combined.  Then season with salt and pepper.  You can also use an immersion blender if you don’t want to break out the big guy.

Drizzle the dressing over the top of the salad and toss right before serving.

Chop Chop Salad

 

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Prep time

20 mins

Total time

20 mins

 

Author: Good Thyme Kitchen

Serves: 6-8

Ingredients

• 1 small head iceburg lettuce, chopped
• 4 C mixed greens or romaine, chopped
• 1 C garbanzo beans, rinsed and drained
• 1½ C shredded mozzarella cheese
• 2 C roma tomatoes, seeded and diced
• 1 C salami, sliced into thin strips
• 1 C deli sliced turkey breast, sliced into strips
• ½ C fresh basil leaves, julienne-cut

For the Italian Vinaigrette Dressing:

• 1 medium shallot, chopped
• 1 clove garlic, chopped
• 2 Tbsp dijon mustard
• 1½ tsp dried parsley
• 1½ tsp dried oregano
• ½ C red wine vinegar
• ¾ C good quality olive oil
• kosher salt and cracked pepper to taste

Instructions

1. For the salad, add lettuce to a large salad bowl. Line toppings in sections or strips over the top (garbanzo beans, mozzarella, tomates, salami, turkey and basil).

For the Italian Vinaigrette Dressing:

1. Add all ingredients to a blender or use an immersion blender, except olive oil and S&P.
2. Slowly drizzle in the olive oil while the blender is running. Season with S&P to taste.

Drizzle dressing over the salad and toss before serving or serve dressing on the side.

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