Community Pick
California Pizza Kitchen Chopped Salad
"Every time I eat at CPK, I have to have this salad! I love the tangy dressing, the fresh basil, the crispness of the ingredients. My husband got their cookbook for Christmas one year and I enjoy making it at home occasionally too!"
photo by Izy Hossack
- Ready In:
- 35mins
- Ingredients:
- 19
- Yields:
-
4 entree
ingredients
-
Dressing
- 1 teaspoon garlic, minced
- 2 teaspoons shallots, minced
- 2 tablespoons Dijon mustard
- 1 1⁄2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon kosher salt
- 1⁄4 cup red wine vinegar
- 1 1⁄3 cups olive oil, mild flavored
- 3 tablespoons parmesan cheese, grated
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Salad
- 1⁄2 head iceberg lettuce, chopped into 1/8 inch wide strips
- 1⁄2 head romaine lettuce, chopped into 1/8 inch wide strips
- 12 leaves basil, chopped into fine strips
- 3 cups mozzarella cheese, shredded
- 1 cup garbanzo beans
- 4 cups tomatoes, seeded and diced
- 3 cups turkey breast, diced
- 1⁄2 cup salami, cut into thin strips
- 2 tablespoons scallions, chopped
directions
- For salad, toss together the ingredients in a large bowl and chill in your refrigerator.
- For dressing, whisk together ingredients in a small bowl and chill for an hour.
- Just before serving, toss dressing with salad and serve on small individual plates.
- Can serve 4 for a main dish or 8 for small side salads.
Questions & Replies
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Reviews
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Everyone at our dinner party loved this salad. Next time I will not mix the entire dressing with the greens. There was some salad left over and by the next day it would have been mush. I made the dressing 2 days early for the flavors to meld and then let it come to room temp before tossing with the salad. -
I just made the dressing and it came out delicious! This is going to be my go to dressing for company. I did use an immersion blender to mix it because the whisk wasn't cutting it. I used about a cup of oil, half evoo and half canola. I also added a pinch of sugar. -
Loved it! This is great as a meal and makes a ton. -
This is a great salad dressing. It is flavorful without being too salty or overpowering. I have not used the salad combination indicated here. I've used the dressing with a combination of cured olives, leaf lettuces, cucumbers, tomatoes, feta cheese and onion - all chopped fairly small so that every bite has a taste of everything. Great!
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very, very good!! My company loved it too:) I used green onions instead of the scallions and put hard-boiled eggs in, instead of the turkey! Very tasty salad, would be good with grilled chicken!
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Tweaks
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I’ve been making this recipe for years and it is always GREAT. Tweaks are: 1) to make it healthier, use a potato peeler to shred a carrot and add that 2) sometimes I omit the beans and/or the turkey 3) I add the shallot OR the scallion but not both, I’m not crazy for onions
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very, very good!! My company loved it too:) I used green onions instead of the scallions and put hard-boiled eggs in, instead of the turkey! Very tasty salad, would be good with grilled chicken!
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Delicious! I substituted chicken for the turkey and used beef salami (I don't eat pork). Otherwise it was the same. Try adding a bit of ground cumin for a little surprise. Photo here: http://www.43things.com/entries/image/348738?t=e -
YUM! this is the best salad I have had in ages! :) I shared it with one of my friends and she loved it as well. I did leave out the basil, reason being I failed to buy it at the store (I forgot it) I also used grilled chicken breast in place of the turkey. The flavor of the dressing is just awesome! Thank you so much Pam for sharing the recipe :) its a keeper!! -
I always love a good restaurant salad and this one definitely is one! The dressing is so flavorful. I did use green onions instead of shallots, since mine didn't look fresh. Other than that I followed the recipe exactly. I appreciate your posting it! Roxygirl in Colo.
RECIPE SUBMITTED BY
Pam-I-Am
Camarillo, California
