Maggiano's Little Italy Chopped Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a copycat recipe I found a while back...this is a truly delicious salad! Ingredients:
salad |
1/2 head iceberg lettuce, in 1 inch dice |
1 head romaine lettuce, in 1 inch dice |
2 plum tomatoes, in 1 inch dice |
1/2 cup danish blue cheese, crumbled |
1/2 cup prosciutto, pan fried until crispy,& chopped |
italian dressing |
garnish |
1 avocado, small dice |
1 tsp prosciutto, pan fried |
dressing |
1 1/2 tsp coleman's dry mustard |
2 tbsp sugar |
1/4 cup water |
1 1/2 tsp garlic, finely minced |
2 tbsp red wine vinegar |
1/4 cup white vinegar |
salt, to taste |
3/4 cup canola oil |
1/2 cup extra virgin olive oil |
1/2 tsp crushed red pepper flakes |
1/2 tsp fresh ground pepper |
1/4 tsp fresh oregano (or 3/4 tsp dried) |
1/2 cup parmesean cheese, grated |
Directions:
1. Combine mustard, sugar, water, garlic, red & white vinegar and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend. Add remaining ingredients and blend until well mixed. (Refridgerate any unused dressing for up to 1 week)
2. Place lettuce in a large mixing bowl. Add all the salad ingredients except garnish and mix well. Add dressing, mix well. Serve, topping each portion with garnish.
3. Enjoy!!!
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