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Maggiano’s Little Italy Chopped Salad 11 Rating(s)
Maggiano's Chopped Salad

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Salad
  • 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
  • Dressing
  • 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
  • Garnishes
  • 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.

    Brief Description

    An Italian chopped salad fashioned after the chopped salad at Maggiano's Little Italy restaurant.

    Main Ingredient:

    lettuce

    Category:  Salads

    Cuisine:  American

    Prep Time: 15 min

    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.

    Source

    adapted from food.com

    Posted By:

    ae09127

    Posted On:

    July 29, 2013

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