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    You are in: Home / Recipes / Maggiano's Little Italy House Salad Recipe
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    Maggiano's Little Italy House Salad

    Maggiano's Little Italy House Salad. Photo by FLKeysJen

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Oolala's Note:

    From the restaurant chain. I just had it in FL and it was so delicious. Couldn't stop eating it. I got the recipe on-line. I made it with 1 cup (not 2 cups of oil)for the dressing and it was perfect. Also, I have used just Romaine and it was delicious too. Splenda can sub for sugar.

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    Units: US | Metric

    For the Salad

    For the Dressing


    1. 1
      In large, deep skillet, heat 1/2-inch corn oil. Add Prosciutto and cook until it turns dark brown and curls up on ends. Drain on paper towels. Cool and crumble into small bits.
    2. 2
      For dressing, in medium mixing bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined. Whisk in oil in thin stream. Add pepper and oregano; whisk to combine. Adjust seasoning to taste, adding more sugar or garlic if necessary.
    3. 3
      Place lettuce, onion, cheese and Prosciutto in large bowl; toss. Add enough dressing to lightly coat leaves; toss and serve immediately.
    4. 4
      Refrigerate extra dressing in airtight container for future use.

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    Ratings & Reviews:

    • on January 16, 2008


      Maggiano's is one of my fave places, and we always get this salad. I made some changes and believe it to be RIGHT ON. Here they are: 1. like you mentioned, 1 cup of vegtable oil 2. 2 TABLESPOONS of sugar, instead of teaspoons. 3. the bleu cheese really HAS to be gorgonzola This is soooo good. My husband and I have been eating it for DAYS... just can't get enough of it! He can't believe that we can now have this salad at home... and nightly! Our tummies thank you sooo much!!!!

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    • on March 05, 2013


      This is really wonderful! I made 2 salads for dinner but will be making enough for a crowd today.
      The combination of flavors is to die for. I used Maito's recipe for crispy prosciutto >baking at 350F on parchment paper for 13 mins. is the perfect way to crisp up the prosciutto w/o adding more fat to the recipe. I scaled back on the oil and doubled the red wine vinegar. It was perfect. I cannot wait to share this with my family later today. Update: the teens and adults went crazy for this! Made for Best of 2012 Tag game!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 28, 2013


      I made this the other night for our dinner and chose to add more veggies. I subbed green onions for the red onions, added sliced carrots, celery and cucumbers. I chose to follow the directions for baking the prosciutto in the oven, worked like a charm and really enjoyed that bacon like flavor, as well as the crisp texture, to the salad. I would personally add more vinegar and salt for my tastes, but that is just a personal taste, as my DS's girlfriend loved it just the way it was written. Thanks for sharing a great new salad recipe!! Made for "Best of 2012 Tag Game"

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)


    Nutritional Facts for Maggiano's Little Italy House Salad

    Serving Size: 1 (152 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 555.0
    Calories from Fat 529
    Total Fat 58.8 g
    Saturated Fat 9.7 g
    Cholesterol 10.6 mg
    Sodium 1100.2 mg
    Total Carbohydrate 4.8 g
    Dietary Fiber 1.3 g
    Sugars 2.7 g
    Protein 4.0 g

    The following items or measurements are not included:


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