Best 2 California Pizza Kitchen Chopped Salad Recipes

If you're seeking a delightful and refreshing salad recipe, look no further! This article will guide you through the steps of creating a delectable "California Pizza Kitchen Chopped Salad" that delivers a burst of flavors and textures in every bite. Packed with an array of crisp vegetables, succulent fruits, and flavorful proteins, this salad offers a symphony of tastes that will tantalize your palate. Whether you're a health-conscious foodie or simply seeking a delectable dish, this chopped salad recipe promises an unforgettable culinary experience.

Here are our top 2 tried and tested recipes!

CALIFORNIA PIZZA KITCHEN CHOPPED SALAD

California Pizza Kitchen Chopped Salad image

Every time I eat at CPK, I have to have this salad! I love the tangy dressing, the fresh basil, the crispness of the ingredients. My husband got their cookbook for Christmas one year and I enjoy making it at home occasionally too!

Provided by Pam-I-Am

Categories Greens

Time 35m

Yield 4 entree

Number Of Ingredients 19

Ingredients

1 teaspoon garlic, minced
2 teaspoons shallots, minced
2 tablespoons Dijon mustard
1 1/2 teaspoons dried oregano
2 teaspoons dried parsley
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/4 cup red wine vinegar
1 1/3 cups olive oil, mild flavored
3 tablespoons parmesan cheese, grated
1/2 head iceberg lettuce, chopped into 1/8 inch wide strips
1/2 head romaine lettuce, chopped into 1/8 inch wide strips
12 leaves basil, chopped into fine strips
3 cups mozzarella cheese, shredded
1 cup garbanzo beans
4 cups tomatoes, seeded and diced
3 cups turkey breast, diced
1/2 cup salami, cut into thin strips
2 tablespoons scallions, chopped

Steps:

For salad, toss together the ingredients in a large bowl and chill in your refrigerator.
For dressing, whisk together ingredients in a small bowl and chill for an hour.
Just before serving, toss dressing with salad and serve on small individual plates.
Can serve 4 for a main dish or 8 for small side salads.

Nutrition Facts : Calories 1127.3, Fat 100.1, SaturatedFat 24.6, Cholesterol 89.8, Sodium 1345.9, Carbohydrate 30.4, Fiber 8.5, Sugar 8.6, Protein 31.6

EASY PIZZA ROLLS

Easy Pizza Rolls image

Somewhere between a pizza slice and a garlic knot, these pizza rolls make for a great appetizer! Make it your own by swapping in your favorite pizza toppings. Serve with warmed marinara or more pizza sauce for dipping!

Provided by LaDonna Langwell

Categories Pizza

Time 25m

Yield 10

Number Of Ingredients 10

Ingredients

nonstick cooking spray
1 (13.8 ounce) can refrigerated pizza dough (such as Pillsbury®)
1 cup pizza sauce or marinara sauce
6 large slices deli pepperoni
1 (8 ounce) package sliced mozzarella cheese
10 thin small slices pepperoni
¼ cup freshly grated Parmesan cheese
¼ cup olive oil
1 small bunch fresh parsley, stem removed and finely chopped
2 cloves garlic, minced or pressed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray two cake pans with nonstick cooking spray.
Roll out pizza dough on a lightly floured cutting board. Flatten out into a rectangle.
Brush surface of the pizza dough with as much pizza sauce as you like.
Cover dough with alternating slices of large pepperoni and mozzarella slices. Dot with small pepperoni slices.
Starting at the long side, roll up the dough carefully into a jelly roll, making sure the filling stays in and pinch closed along the side. Slice into 1/2-inch rounds and place them inside the cake pans flat. Tuck the ends around as necessary and sprinkle Parmesan cheese over each slice.
Bake in the preheated oven until golden brown, 15 to 20 minutes.
Stir together olive oil, parsley, and garlic in a shallow bowl. Brush warm pizza rolls with garlic oil.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 23.1 g, Cholesterol 20 mg, Fat 13 g, Fiber 1.3 g, Protein 11 g, SaturatedFat 4 g, Sodium 587.2 mg

Tips:

For a gluten-free option, use quinoa or rice instead of bread cubes.
To make the salad ahead of time, chop all of the vegetables and store them in an airtight container in the refrigerator for up to 3 days. When ready to serve, toss the vegetables with the dressing and bread cubes.
If you don't have any roasted red peppers, you can use jarred roasted red peppers, drained and chopped.
To make the dressing, you can use a store-bought vinaigrette or make your own. A simple vinaigrette can be made by whisking together olive oil, vinegar, salt, and pepper.
For a more flavorful salad, use a variety of salad greens, such as romaine lettuce, arugula, and spinach.

Conclusion:

This chopped salad is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with fresh vegetables, roasted red peppers, and bread cubes, and it is tossed in a tangy vinaigrette dressing. The salad is also easy to make ahead of time, making it a great option for busy weeknights.

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