Leon Salad

This recipe was given to me by my friend, Linda, who received it from her friend, Angie, who originally found it at CD Kitchen. I am always curious about the origin of recipes so decided to look this one up too. I was pleasantly surprised to find out this particular recipe originated at La Scala Restaurant in Beverly Hills where I was blessed to dine many times in my youth having grown up in Los Angeles. This salad is yummy and Linda makes up extra salad dressing for general use because it's so good. I'll be following in her footsteps.



  • 1 head Iceberg Lettuce, finely chopped
  • 1 head Romaine lettuce, finely chopped
  • 1/4 pound Italian salami, cut julienne
  • 4 oz. Mozzarella cheese, shredded
  • 1 can (15 1/2 oz.) Garbanzo beans, rinsed and drained
  • 1/4 cup oil
  • 2 Tbsp. white wine vinegar
  • 1 tsp. dry mustard
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 cup grated Parmesan cheese


Combine Iceberg, Romaine, salami, cheese and beans in a large serving bowl.

To make the dressing, whisk together the oil, vinegar, mustard, salt, pepper, and Parmesan cheese. Pour over salad, toss and serve.

By Deeli from Richland, WA


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