Recipe(tried): California Pizza Kitchen Chopped Salad with Herb-Mustard Vinaigrette

California Pizza Kitchen's Chopped Salad

Herb-Mustard Vinaigrette:
1 teaspoon minced garlic
2 teaspoons minced shallot
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 mild flavored olive oil
3 tablespoons grated Parmesan cheese

1/2 head iceberg lettuce
1/2 head romaine lettuce
12 large basil leaves -- cut in narrow strips
2 cups dry Italian salami -- cut in thin strips
3 cups shredded mozzarella cheese
1 cup chopped garbanzo beans
Herb-Mustard Vinaigrette
4 cups diced ripe tomatoes
3 cups diced turkey breast
2 tablespoons chopped green onions

For dressing:
Mix garlic, shallot, mustard, oregano, parsley, pepper, salt, and vinegar with a whisk. Slowly add oil, blending well. Stir in Parmesan. Set aside in refrigerator.

For salad:
Clean, trim and chop lettuces into narrow strips. Toss lettuces, basil, salami, mozzarella and beans with Herb-Mustard Vinaigrette in large mixing bowl.

Transfer salad to chilled salad plates. Surround each with tomatoes and top with turkey breast. Garnish with green onion.

Make 4 entree servings or 8 appetizer servings
Source: Texas Mag-4/25/99