La Scala Salad

Kayla Cappiello

Craving a quick and satisfying salad? Look no further than this revamped La Scala Salad recipe! All the classic ingredients - crunchy lettuce, protein-packed chickpeas, and savory pepperoni - and gave it a dairy-free twist with delicious alternative options.

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.

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Prep Time 10

Cook Time 5

Total Time 12

Course Appetizer, Dinner, lunch

Cuisine American

Servings servings

Calories 506 kcal

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

Calories: 506kcalCarbohydrates: 13gProtein: 37gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gCholesterol: 126mgSodium: 1906mgPotassium: 693mgFiber: 3gSugar: 6gVitamin A: 1159IUVitamin C: 6mgCalcium: 415mgIron: 3mg

Keyword gluten free