Name: Healthy La Scala Chopped Salad with Quinoa
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: 1 cup uncooked quinoa (rinsed); 2 cups water or broth; 1 head iceberg lettuce, finely chopped; 1 head romaine lettuce, finely chopped; 1 (15 oz) can chickpeas, rinsed and drained; 4 oz Italian salami, julienned (optional, use less for lighter version); 1 ½ cups shredded or cubed mozzarella cheese; 1 cup cherry tomatoes, halved; ½ small red onion, thinly sliced; ⅓ cup grated Parmesan or Pecorino Romano cheese; ⅓ cup extra virgin olive oil; ¼ cup red wine vinegar; 2 teaspoons Dijon mustard; 2 garlic cloves, minced; ½ teaspoon dried oregano; ½ teaspoon salt; ½ teaspoon freshly ground black pepper

This Healthy La Scala Chopped Salad with Quinoa is a nutritious twist on the iconic Beverly Hills classic. Crisp lettuce, protein-packed quinoa, chickpeas, fresh vegetables, savory salami, and mozzarella are tossed in a tangy red wine vinaigrette. It’s hearty, flavorful, and balanced — perfect as a satisfying main dish or impressive side.

Why You’ll Love This recipe

This Healthy La Scala Chopped Salad with Quinoa upgrades the famous original with added whole-grain goodness while keeping every bit of that crave-worthy Italian flavor. The fluffy quinoa brings extra protein and fiber, making the salad more filling and nutritious without feeling heavy.

Every bite delivers the perfect mix of crunchy lettuce, creamy mozzarella, earthy chickpeas, and zesty dressing. It’s quick to prepare, highly customizable, and tastes even better as leftovers.

Whether you need a power lunch, a crowd-pleasing potluck dish, or a light yet satisfying dinner, this salad checks all the boxes — delicious, wholesome, and genuinely addictive.

Yield: 6 main course

Healthy La Scala Chopped Salad with Quinoa

Nutritious La Scala chopped salad with quinoa, crisp veggies, chickpeas, and zesty Italian dressing.

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 10 minutes

Total Time 45 minutes

Ingredients

1 cup uncooked quinoa (rinsed)
2 cups water or broth
1 head iceberg lettuce, finely chopped
1 head romaine lettuce, finely chopped
1 (15 oz) can chickpeas, rinsed and drained
4 oz Italian salami, julienned (optional, use less for lighter version)
1 ½ cups shredded or cubed mozzarella cheese
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
⅓ cup grated Parmesan or Pecorino Romano cheese

For the Dressing:

⅓ cup extra virgin olive oil
¼ cup red wine vinegar
2 teaspoons Dijon mustard
2 garlic cloves, minced
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon freshly ground black pepper

Instructions

Cook the quinoa — In a medium saucepan, combine rinsed quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes until fluffy. Remove from heat and let cool completely.
Prepare the dressing — In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until well emulsified. Stir in half the grated Parmesan.
Chop the lettuces — Finely chop the iceberg and romaine lettuce into small, bite-sized pieces. Place in a very large mixing bowl.
Prep the proteins and veggies — Julienne the salami, drain and rinse chickpeas, halve cherry tomatoes, and thinly slice the red onion.
Combine the base — Add cooled quinoa, chickpeas, salami (if using), mozzarella, tomatoes, and red onion to the chopped lettuces.
Add the cheese — Sprinkle the remaining grated Parmesan over the salad ingredients.
Dress the salad — Drizzle about ¾ of the dressing over the salad. Toss gently but thoroughly so every ingredient gets coated with the zesty vinaigrette.
Taste and adjust — Taste the salad and add more dressing, salt, or pepper if needed. Add a squeeze of fresh lemon for extra brightness if desired.
Final toss — Give everything one more gentle toss to ensure even distribution of flavors and textures.
Serve beautifully — Transfer to a large serving platter or individual bowls. Garnish with extra Parmesan, fresh herbs, or cracked black pepper. Serve immediately and enjoy this fresh, satisfying Italian-inspired meal!

Notes

Chop ingredients uniformly for the authentic La Scala experience. This salad is best enjoyed fresh but holds up well for meal prep when stored properly. Adjust salami quantity to control sodium and fat content.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 394Total Fat 27gSaturated Fat 7gUnsaturated Fat 20gCholesterol 38mgSodium 876mgCarbohydrates 24gFiber 7gSugar 5gProtein 16g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Chop everything into small, uniform pieces so you get a little of everything in every bite.
Rinse quinoa well before cooking to remove bitterness.
Let the quinoa cool completely before mixing to avoid wilting the lettuce.
Marinate chickpeas in some dressing for extra flavor.
Use a sharp knife or food processor for quick, even chopping.
Dress the salad lightly at first — you can always add more.
Serve immediately after tossing for maximum crunch.
Make the dressing and quinoa ahead for faster assembly.
Add fresh herbs like basil or parsley for extra brightness.
Taste and adjust seasoning — the Parmesan in the dressing adds natural saltiness.

Ingredients Notes

Quinoa adds complete protein and a pleasant nutty texture while keeping the salad gluten-free. Crisp iceberg and romaine lettuce provide the classic refreshing crunch. Chickpeas (garbanzo beans) bring fiber and creaminess.

High-quality Italian salami adds savory depth (use sparingly for a healthier profile). Fresh mozzarella or provolone offers creamy contrast. The red wine vinaigrette, brightened with Dijon mustard and grated Parmesan, ties everything together with bold Italian flavor. Fresh vegetables like tomatoes, cucumber, or red onion boost color and nutrients.

Variations and Substitutions

Make it vegetarian by omitting salami or replacing it with roasted chickpeas or marinated tofu. For vegan, skip cheese and add nutritional yeast or avocado. Use farro or barley instead of quinoa.

Add extra vegetables like bell peppers, artichoke hearts, or sun-dried tomatoes. For lower carb, reduce quinoa and load up on greens. Swap salami for grilled chicken or turkey for a different protein boost. Add fresh basil, oregano, or arugula for more herbal notes. Make it spicy with pepperoncini or red pepper flakes.

Storage Options

Store undressed salad components separately in airtight containers in the refrigerator for up to 4 days. Once dressed, enjoy within 1–2 days for best crunch. Cooked quinoa keeps well for 5 days. The dressing can be made ahead and stored up to 1 week in the fridge. Shake well before using.