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Maggiano's Little Italy Chopped Salad
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Brief Description
An Italian chopped salad fashioned after the chopped salad at Maggiano's Little Italy restaurant.
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Main Ingredient
lettuce
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Category: Salads
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
If you don't have time or ingredients to mix up the dressing, using a bottled Italian or Greek Vinaigrette works very well, too. Bacon bits also work okay in place of the prosciutto. I usually just mix the garnishes in with the salad rather than reserving to place on top later, but the taste is great either way.
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Posted By: ae09127
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Posted On: Jul 29, 2013
Number of Servings:
Ingredients:
- 1/2 heads - iceberg lettuce in 1/2-inch dice
- 1 heads - romaine lettuce in 1/2-inch dice
- 1/2 cups - cherry or grape tomatoes halved
- 1/2 cups - blue cheese crumbled
- 1/2 cups - prosciutto pan friend & chopped, optional
- 1 1/2 teaspoons - Coleman's dry mustard
- 2 tablespoons - granulated sugar or splenda
- 1/4 cups - water
- 1 1/2 teaspoons - garlic finely minced
- 2 tablespoons - red wine vinegar
- 1/4 cups - white vinegar
- - salt to taste
- 3/4 cups - canola oil
- 1/2 cups - virgin olive oil
- 1/2 teaspoons - crushed red pepper flakes
- 1/2 teaspoons - whole black peppercorn freshly ground
- 1/4 teaspoons - fresh oregano or 3/4 tsp dried oregano
- 1/2 cups - parmesan cheese grated
- 1 - avocado diced small
- 1 teaspoons - prosciutto pan fried
Directions:
For dressing: Combine mustard, sugar, water, garlic, red and white vinegar and salt in food processor; mix until smooth. Slowly drizzle in the oils, and continue to blend. Add remaining ingredients and stir with wire whisk. Store in sealed containers in refrigerator (makes 2 quarts of dressing).
For salad, place lettuce in a large serving bowl; add all other salad ingredients except garnishes and mix well. Add dressing and mix well again. Serve, topping each portion with garnish.
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