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CPK Chopped Salad

I’ve actually had this salad at CPK. And dang, is it good. I lightened it up some in my home version because I would hate to feel guilty about eating a salad. But even with my adjustments, it is very very tasty. I could eat it all of the time. The key is to chop everything pretty small so each bite has a lot of different flavors. The only change I made to the dressing was decreasing the oil, by a lot. I also used dried onion flakes instead of shallots. Instead of mozzarella, I used feta cheese. I marinaded the chick peas in the dressing, which made them a lot tastier than raw. Still, they aren’t my favorite ingredient in a salad. Unless they are roasted, then bring em on!

California Pizza Kitchen Chopped Salad

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

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:

  1. For salad, toss together the ingredients in a large bowl and chill in your refrigerator. (I don’t chill)
  2. For dressing, whisk together ingredients in a small bowl and chill for an hour.
  3. Just before serving, toss dressing with salad and serve on small individual plates. (But this salad does not keep in the fridge, so only toss as much as you’ll eat.)
  4. Can serve 4 for a main dish or 8 for small side salads.
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