Best Leon Salad Recipes

Leon Salad image

Provided by lynnski LA

Categories < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

1 head iceberg lettuce, finely chopped
1 head romaine lettuce, finely chopped
4 ounces italian salami, julienned
4 ounces mozzarella cheese, shredded
1 (15 ounce) can garbanzo beans, drained
1/4 cup vegetable oil
2 tablespoons wine vinegar
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup freshly grated parmesan cheese

Steps:

Nutrition Facts : Calories 321.4, Fat 20.1, SaturatedFat 6.4, Cholesterol 32, Sodium 820.8, Carbohydrate 23.4, Fiber 6.5, Sugar 3.4, Protein 13.9

Leon salad from La Scala image

Provided by Lynnda Cloutier

Number Of Ingredients 9

three quarters head lettuce
1 1/2 head romaine
three quarter pound mozzarella cheese
three quarter pound imported salami
1 1/2 cup garbanzos in vinaigrette, canned
three hard cooked eggs, quartered
nine greek olives
3/4 cup drained and diced pepperoncini
dressing, recipe follows

Steps:

1. Core lettuce and romaine into bite size pieces into salad bowl. Add cheese, salami, garbanzos, egg, olives and pepperoncini. Add just enough dressing to moistened and toss the salad lightly but thoroughly.
2. Dressing: 3/4 cup olive oil 6 tablespoons wine vinegar 1 1/2 teaspoons Dijon mustard 6 tablespoons grated Parmesan cheese salt and pepper to taste mix the oil, vinegar, mustard, cheese and salt and pepper. Mix well. Makes 1 1/4 cup.

Leon Salad image

Provided by threeovens

Categories Cheese

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 19

8 tablespoons extra virgin olive oil
4 tablespoons red wine vinegar
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
1/4 teaspoon dry mustard
1/4 teaspoon crushed red pepper flakes
1 garlic clove, crushed then smashed into a paste
1 (12 ounce) can chickpeas, drained
4 ounces provolone cheese, sliced and cut into 1/4 ' strips
4 ounces bite-size fresh mozzarella cheese balls, drained quartered
4 ounces salami, sliced into thin half moons
1/4 red onion, sliced thin
1 cup fresh basil leaf, torn
1/4 cup fresh parsley leaves, loosely packed
1/4 cup fresh mint leaves, loosely packed
2 romaine lettuce hearts, finely chopped
1 head radicchio, roughly chopped
kosher salt
fresh ground black pepper

Steps:

Whisk together oil, vinegar, thyme, oregano, mustard, red pepper flakes and garlic; stir in chickpeas, provolone, mozzarella, salami, and onions.
Marinate 1 hour.
In a bowl, combine basil, parsley, and mint; on a serving platter combine romaine and radicchio.
Sprinkle herbs over lettuces on platter, top with chickpea mixture; season with salt and pepper.

Nutrition Facts : Calories 664.9, Fat 49.3, SaturatedFat 15.4, Cholesterol 62.2, Sodium 1035.2, Carbohydrate 33.2, Fiber 11, Sugar 5, Protein 25.9