Maggianos Chopped Salad Recipe Recipe Cards

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COPYCAT MAGGIANO'S CHOPPED SALAD RECIPE - (3.8/5)



COPYCAT MAGGIANO'S CHOPPED SALAD Recipe - (3.8/5) image

Provided by PineyCook

Number Of Ingredients 20

Dressing:
1 tablespoon granulated sugar
1 teaspoon dry mustard
1 ⁄2 teaspoon black pepper
1 ⁄2 teaspoon crushed red pepper flakes
1 ⁄2 teaspoon dried oregano
1/4 teaspoon salt
1 clove garlic, minced
2 tablespoons red wine vinegar
2 tablespoons white vinegar
2 tablespoons water
1/3 cup canola oil
1 ⁄3 cup extra virgin olive oil
1 ⁄3 cup shredded parmesan cheese
Salad:
3 romaine hearts, chopped
1 (10.5 ounce) container cherry tomatoes, chopped
5 ounce crumbled gorgonzola cheese (or blue cheese)
3 ounce pancetta, pan fried till crispy and chopped
1 large avocado, chopped

Steps:

  • Dressing: In a food processor or blender, add sugar, mustard, pepper, red pepper flakes, oregano, salt, garlic, red and white vinegar, water, canola oil, olive oil, and cheese, and process until smooth. Store in an airtight container, in the refrigerator for up to a week until ready to serve. Salad: In a large bowl, toss together lettuce, tomatoes, gorgonzola, pancetta and avocados. Drizzle on top as much dressing as you would like and toss to coat. Serve immediately.

MAGGIANO'S LITTLE ITALY CHOP SALAD



Maggiano's Little Italy Chop Salad image

I tried this last night at Maggiano's and loved it. I prepared this and to my delight found that it is a pretty good imitation of the original. This is a modification of a recipe I found on Recipe Goldmine. I would suggest making "Recipe #239502" instead of pan frying prosciutto, but either works.

Provided by Cook4_6

Categories     Salad Dressings

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 21

1/2 head iceberg lettuce, in 1/2-inch dice
1 head romaine lettuce, in 1/2-inch dice
2 plum tomatoes, in 1/2-inch dice
1/2 cup danish blue cheese, crumbled
1/2 cup prosciutto, pan fried until crispy and chopped
Italian dressing (recipe follows)
1 avocado, small dice
1 teaspoon prosciutto, pan fried
1 1/2 teaspoons Coleman's dry mustard (or S&B Oriental Hot Mustard powder)
2 tablespoons granulated sugar (or Splenda)
1/4 cup water
1 1/2 teaspoons garlic, finely minced
2 tablespoons red wine vinegar
1/4 cup white vinegar
salt, to taste
3/4 cup canola oil
1/2 cup virgin olive oil
1/2 teaspoon crushed red pepper flakes (omit if using hot mustard)
1/2 teaspoon whole black peppercorn, fresh ground
1/4 teaspoon fresh oregano (or 3/4 t. dried oregano)
1/2 cup parmesan cheese, grated

Steps:

  • Combine mustard, sugar, water, garlic, red and 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. Recipe can be doubled with remaining stored in sealed container in refrigerator for up to a week.
  • Place lettuce in large mixing bowl Add all the ingredients except garnish and mix well. Add dressing and mix well.
  • Serve, topping each portion with garnish.

MAGGIANO'S SALAD DRESSING RECIPE - (3.5/5)



Maggiano's Salad Dressing Recipe - (3.5/5) image

Provided by Marie1127

Number Of Ingredients 12

1/2 teaspoons dry mustard
2 tablespoons granulated sugar
1/4 cup water
1 1/2 teaspoons garlic, finely minced
2 tablespoons red wine vinegar
1/3 cup white vinegar
1 teaspoon salt
1 cup virgin olive oil
1/2 teaspoon crushed red pepper flakes (omit if using hot mustard)
1/2 teaspoon whole black peppercorn, fresh ground
1 teaspoon fresh oregano (or 3/4 t. dried oregano)
1/4 cup Parmesan cheese, grated

Steps:

  • Pour water and vinegar into a blender bowl or food processor. Add sugar, mustard, peppers, oregano, garlic, salt and garlic. Blend until smooth. Combine the olive oil and the vegetable oil. While the blender is running, slowly drizzle oil into blender and blend for 3 to 4 minutes. This creates the emulsion, which will make the dressing appear creamy and slow down separation. Now for the Parmesan. You have a choice. If you would like a very smooth dressing, add the Parmesan and pulse with other ingredients. If you would like more texture, just add the Parm to the blender bowl and simply mix it in with a spoon, though with the Parmesan stirred in, the dressing seems to separate faster.

MAGGIANO SALAD



Maggiano Salad image

This recipe is adapted from Recipe #166435. 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.

Provided by jodyladybug

Categories     Salad Dressings

Time 20m

Yield 10 serving(s)

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : Calories 152.2, Fat 14.2, SaturatedFat 3.6, Cholesterol 8.5, Sodium 172.1, Carbohydrate 4, Fiber 1, Sugar 2.2, Protein 3.1

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