Restaurant Recreations: La Scala’s Chopped Salad

If you are an Angeleno then you know all about the wonder that is the chopped salad from La Scala. I literally grew up on this thing, making trips with my girlfriends almost weekly in high school to either Brentwood or Beverly Hills to devour the world’s greatest chopped salad ever created. It’s a tall order I know, but anyone who’s had it will undoubtedly agree (even my beloved Gwyneth is a fan).

La Scala's famous, and very un-vegan, Chopped Salad (care of the Goop newsletter)

I stopped eating pig (they are smarter than dogs!) years and years ago, which unfortunately is a key ingredient in this brilliant chopped. Since going fully vegan I haven’t indulged in La Scala’s chopped, as eating mainly oiled ice burg lettuce does not sound very appetizing, but I fondly relish my memories of salad days past. Well last night I decided to reminisce no longer and take this monster of a chopped into my own vegan hands. The results? The world’s best vegan chopped salad EVER. Seriously. So good I could cry. And for those of us who have had the La Scala chopped, my version has an uncanny and almost creepy likeness to the meat and dairy-filled version. This healthful and cruelty free version of the restaurant classic will fool even your meat-eating friends and leave you asking yourself how you could possibly eat the same salad every single day for the rest of your life and be happy. And I would. And plan to. Thanks.

 

Chopped Salad ala La Scala

(serves 2)

  • 1 package pre-washed romaine lettuce
  • 1 roma tomato
  • 4 large sprigs of basil
  • 1/2 cup garbanzo beans, drained and rinsed
  • 1/3 cup daiya mozzarella style shreds
  • 4 slice Yves vegan salami
  • 3 Tablespoons Annie’s Lite Italian Dressing (or make your own by mixing 2 parts oil, 1 part red wine vinegar and 1/4 part dijon mustard to taste)
  • salt and pepper to taste

The ingredients!

Finely chop the lettuce, tomato, basil and vegan salami and add to a large bowl.

Add the cheese and garbanzo beans, toss with the dressing, garnish with an olive if desired, and serve!

Nutrition Facts: 241 calories, 9.2 g fat, 6 g fiber, 5.5 g sugar, 14.1 g protein.

If you want to make this even “lighter” cut back on the daiya and the dressing. I made sure I added lots of “cheese” to make it as authentically La Scala-esque as possible (plus daiya is so unbelievably delicious so the more daiya the merrier your vegan girlfriend tends to be).

Your new favorite lunch has arrived.

 

 

xoxo

Your Vegan Girlfriend

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