Here is the new favorite salad in our family.  The Scala Salad, made famous by the iconic Beverly Hills restaurant...yes La Scala.  I added the olives and pomegranate seeds...because I wanted to!

INGREDIENTS

• 1 head Iceberg lettuce
• 1 head Romaine lettuce
• 6 ounces Italian Salami, finely chopped
• 6 ounces mozzarella cheese, freshly grated
• 1 (15 ounce) can garbanzo beans, drained and coarsely chopped
• green olives, Castelvetrano if you can find them
• pomegranate seeds to garnish (I love these especially at Christmas time and they are extremely healthy for you!)

SALAD DRESSING

• 1/2 cup olive oil (the original recipe calls for 1/4 c. vegetable oil and 1/4 c. olive oil but I only use olive oil....some of those other vegetable oils are not healthy)
• 4 tablespoons red wine vinegar or part lemon juice...I am partial to lemon juice
• 1 1/2 tablespoons minced fresh basil
• 1 teapsoon salt
• pepper to taste
• 1 small clove garlic
• 1/2 cup grated parmesan cheese

INSTRUCTIONS

1. Combine salad ingredients in a large bowl and keep in refrigerator until time to serve.
2. Combine salad dressing ingredients in a mini food processor if you have one. Taste.  Can make the dressing a day ahead to allow the flavors to combine.
3. Toss right before serving.

KATHY'S NOTES

I added the olives and pomegranate seeds because I had just made a delicious charcuterie cheese board with those 2 at Christmas....I thought they added another dimension of flavor.  I do think the garbanzo beans make this super crunchy and healthy.

By KathyMillerTime adapted from Sandra Sallin via Instagram