As someone who is gluten free and allergic to almonds it is so important to me to provide easy gluten free recipes without tree nuts. I’ve been creating gluten free, dairy free and tree nut free recipes for years and this one is hands down one of my favorites!
This La Scala Salad is all about simplicity and customization. This recipe is gluten free, low carb and nut free. It is easily made dairy free, low fat and vegan.
This La Scala Salad recipe is a quick and satisfying salad. All the classic ingredients – crunchy lettuce, protein-packed chickpeas, and savory pepperoni – and gave it a dairy-free twist with delicious alternative options.
why you’ll love this recipe
- Simple and adaptable: The La Scala Salad comes together quickly with just a handful of ingredients. Plus, you can easily swap in or leave out ingredients to suit your preferences or dietary needs. No fancy equipment needed!
- Satisfying balance: The chopped lettuce adds crunch, the chickpeas offer protein and texture, the salty pepperoni brings savory depth, and the tangy dressing ties everything together.
- Dairy-free delight: This La Scala Salad version caters to dairy-free folks without sacrificing flavor. Dairy-free mozzarella and parmesan substitutes ensure everyone can enjoy this classic salad.
- Fresh and customizable: The red onion adds a subtle bite, and you can personalize it further with cherry tomatoes, cucumber, or herbs.
ingredients & substitutions
Iceberg lettuce: Adds crunch and base. Substitute romaine or mixed greens.
Chickpeas: Protein and heartiness. Substitute white beans or lentils.
Turkey pepperoni: Salty, savory flavor. Substitute ham, salami, or skip for lighter salad.
Red onion: A bit of bite and sweetness. Skip for less onion flavor.
Mozzarella cheese: Creamy richness. Use dairy-free mozzarella shreds or nutritional yeast for cheesy flavor.
taste & texture
This La Scala salad offers a satisfying mix of crisp and creamy. Shredded lettuce brings a satisfying crunch, while juicy chickpeas add a burst of texture. Salty pepperoni delivers savory bites, balanced by the tangy dressing. Creamy mozzarella (or cheesy nutritional yeast) rounds out the experience. It’s a fresh, flavorful salad that’s both hearty and light. Easy to customize, it can be as simple or complex as you like.
directions
Step 1
Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and dairy-free parmesan cheese. Season generously with salt and pepper to taste. Set aside.
Step 3
Assemble the La Scala Salad: In a large bowl, combine shredded iceberg lettuce, drained chickpeas, chopped turkey pepperoni, and red onion.
Step 2
Pour the dressing over the salad and gently toss to coat all ingredients evenly.
expert tips & tricks
- For added texture and fresh flavor, you can also garnish the La Scala Salad with chopped cherry tomatoes, cucumber slices, or a sprinkle of fresh herbs like parsley or oregano.
- If you prefer a spicier salad, add a pinch of red pepper flakes to the dressing.
- Feel free to adjust the proportions of the salad ingredients to your preference. You can add more lettuce for a bigger salad or decrease the amount of pepperoni for a lighter version.
- For a completely vegan version, use vegan parmesan cheese and vegan pepperoni.
recipe variations
- For a low fat La Scala Salad use fat free cheese.
- For a vegan La Scala Salad I like to use vegan cheese, and either skip the pepperoni or use vegan pepperoni.
how to serve, store and meal prep
Serving: Pile the La Scala Salad onto plates or bowls. Drizzle with extra dressing if desired. Enjoy!
Storing: I like to keep leftover La Scala Salad in an airtight container in the fridge for up to 2 days. To avoid lettuce getting soggy, store dressing separately.
Meal prep: Assemble individual portions in airtight containers. Store dressing on the side. At lunchtime, toss dressing in your La Scala Salad before enjoying!
Looking for more allergy friendly easy recipe?
If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!
La Scala Salad
Ingredients
For the Salad:
- 1 head iceberg lettuce shredded
- 1 15 oz can chickpeas drained and rinsed
- 1 cup turkey pepperoni chopped
- 1/4 cup red onion chopped
- 1 cup low fat mozzarella cheese or dairy free sub
For the Dressing:
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp Dijon mustard
- 3 tbsp dairy-free parmesan cheese vegan parmesan or nutritional yeast
- Salt and pepper to taste
Instructions
- Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and dairy-free parmesan cheese. Season generously with salt and pepper to taste. Set aside.
- Assemble the salad: In a large bowl, combine shredded iceberg lettuce, drained chickpeas, chopped turkey pepperoni, and red onion.
- Pour the dressing over the salad and gently toss to coat all ingredients evenly.
- Sprinkle the top of the salad with the dairy-free mozzarella cheese (or nutritional yeast, if using).
- Serve immediately and enjoy!
Nutrition
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