The LA Chop
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crunchy rainbow salad with lettuce, radicchio, tomatoes, chickpeas, fresh mozzarella, and salami, dressed in a tangy lemon vinaigrette. Colorful, textured, and full of summer flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- Lemon Vinaigrette (recipe below) with 2 tablespoons dried oregano mixed in
- Kosher salt and freshly cracked black pepper
- 1 head iceberg lettuce
- 1 head radicchio
- 1⁄2 small red onion, thinly sliced
- 1 pint (300 g) heirloom cherry tomatoes, cut into quarters
- 1 (15-ounce/430 g) can chickpeas, rinsed and drained
- 8 ounces (225 g) fresh pearl mozzarella
- 4 ounces (115 g) provolone cheese, cut into medium dice
- 4 ounces (115 g) Genoa salami, cut into small cubes
- 5 pepperoncini (stems discarded), cut into thin slices
- 2 teaspoons chopped oregano for garnish
- Juice of 1 lemon
- 2 tablespoons red wine vinegar
- 2 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 1⁄2 cup (120 ml) olive oil
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 2393mg
- Total sugar
- 59g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 696mg
- Calcium
- 676mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2393MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.