Maggiano Salad

jodyladybug's Note:

This recipe is adapted from Maggiano's Little Italy House Salad. I made some changes in my review and wanted to save them completely on here. My husband and I go to Maggiano's often and can't get enough of this salad. I make this at home all the time... sometimes as a meal in itself or a salad wrap, or salad in a pita. This salad is soooo sooooo good! I hope you enjoy it too! Updated: I halved the dressing because the original makes much more than you need.

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 10

Salad

• 5 cups romaine lettuce, chopped
• 5 cups iceberg lettuce, chopped
• 1 red onion, thinly sliced
• 4 ounces gorgonzola, crumbled
• 4 ounces prosciutto, finely chopped

Dressing

• 1/2 tablespoon Dijon mustard
• 2 teaspoons sugar
• 1/2 cup water
• 1 teaspoon garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1/2 teaspoon dried basil
• fresh ground pepper

Directions:

1. In a skillet, cook prosciutto until it turns dark.
2. Let it cool, and chop it up.
3. Add all salad ingredients in large salad bowl.
4. Whisk together all dressing ingredients.
5. You won't need all the dressing, but it will store in air-tight container in the fridge for about a week.
6. Toss dressing over salad just enough to coat all lettuce.
7. Serve immediately and enjoy!

Reviews

[Cooks4_6]

Yummo! I have not had Maggiano's House Salad, but this is a winner! Instead of frying the proscuitto I made "Crispy Crumbled Prosciutto" and it turned out fabulous! This is now a rival for my favorite salad "Casa D'angelo Salad" They are running neck in neck! Thanks for posting! In subsequent preparations of the dressing I have added 1/2 cup of either grated or shredded parmesan. It is a nice touch!