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Chopped Salad with Parmesan Dressing

Our two children and I plan to mix up this attractive salad for brunch on Father's Day. It's always been enjoyed wherever I have served it. Having my recipe chosen as a contest winner is a special treat for me—Country Woman has been my favorite source for new food ideas for years!
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    6-8 servings


  • 1/2 head iceberg lettuce, chopped in bite-size pieces
  • 1 small head romaine lettuce, chopped in bite-size pieces
  • 1/4 pound Italian salami, finely diced
  • 1/4 pound part-skim mozzarella cheese, finely chopped
  • 1 cup garbanzo beans or chickpeas, rinsed and drained
  • 5 tablespoons canola oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon ground mustard
  • 1 teaspoon salt, optional
  • 1/2 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese


  • Combine salad ingredients in a glass bowl; chill while mixing dressing. Combine dressing ingredients in a jar with a tight-fitting lid; shake well. Pour dressing over salad just before serving and toss lightly. Serve immediately.

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Average Rating:
  • Lindaalvarez
    May 30, 2020

    Perfect for a chopped salad.

  • becky8637
    Feb 3, 2012

    This was delicious! I used low-fat salami and accidentally forgot the chickpeas. I'd love a way to make a healthier dressing.