Talk Macros to Me

Ever make a recipe so freaking good you feel like you need to throw a party just to introduce it to everyone you know?

Welcome to my High-Protein La Scala Salad Party.

Lately I’ve been deep in my “dreaming about American food” era. Don’t get me wrong—I love the adventure of living in Japan, but after a few months abroad I’ve found myself craving the familiar foods I make on repeat back home.

A few days ago, I was walking through Kamakura when a craving for a La Scala Salad hit me out of nowhere. You know the kind of craving where your brain decides that’s the only acceptable meal and refuses to discuss alternatives? That was me.

Tracking down the ingredients wasn’t exactly easy, but once the craving took hold, I couldn’t think about anything else. So off I went, bouncing between grocery stores and translating labels until I had everything I needed.

Of course, I couldn’t leave it alone. I gave it a little Talk Macros to Me makeover by using less oil, reduced-fat mozzarella, just a smidge of salami, and adding cottage cheese for a protein boost. The result is a crunchy, salty, creamy, protein-packed salad that somehow manages to feel both indulgent and balanced.

Speaking of cottage cheese, the version here in Japan is fascinating. Unlike the endless options we have in the United States, there seems to be just one cottage cheese available at most grocery stores. No standing in front of the dairy case comparing brands or debating curd sizes. The texture is also completely different. It’s much drier and more crumbly, almost like ricotta, but somehow still creamy and incredibly satisfying. It worked perfectly in this salad.

And honestly? If anyone needs me, I’ll be standing over the bowl eating it straight from the serving spoon.

High-Protein La Scala Salad

Ingredients

• 1 head romaine lettuce, finely chopped
• ½ head iceberg lettuce, finely chopped
• ½ cup reduced-fat shredded mozzarella
• 40g salami, finely chopped
• 1 can garbanzo beans, drained and rinsed
• 15 oz cottage cheese, strained if desired

Dressing

• ¼ cup olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• ¼ cup grated Parmesan cheese
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

Instructions

1. Add the romaine and iceberg lettuce to a large bowl.
2. Top with the mozzarella, salami, garbanzo beans, and dollops of cottage cheese.
3. In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, Parmesan cheese, salt, and pepper until combined.
4. Pour the dressing over the salad and toss until everything is evenly coated.

Meal Prep Tip

If making this for meal prep, store the dressing separately and dress individual portions just before serving to keep the lettuce crisp and fresh.

Notes

• Finely chopping the lettuce is key. You want a little bit of everything in every bite.
• Straining the cottage cheese helps remove excess liquid while keeping its creamy texture.
• For the best texture, add the dressing right before serving.

Estimated Macros

Makes approximately 6 servings.

Per serving:

• Calories: 285
• Protein: 17g
• Carbohydrates: 15g
• Fat: 16g
• Fiber: 4g

Macros are estimates and will vary based on the brands used.