Copycat Maggiano's Chopped Salad With Dressing
Created by dienia b on August 11, 2023
- Servings: 5
- Prep Time: 20m
- Cook Time: 0m
- Recipe #41401
Ingredients
- 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 balsamic vinegar
- 2 tablespoons water
- 1/3 cup canola oil
- 1/3 cup extra virgin olive oil
- 3 ounces parmesan cheese, grated, (1/3 cup)
- Salad
- 3 romaine lettuce hearts, chopped
- 10.5 ounces cherry tomatoes, chopped (1 container)
- 5 oz crumbled gorgonzola cheese
- 3 oz prosciutto, pan fried till crispy, chopped (3 strips)
- 1 avocado, chopped fine
- 1/4 cup red onion, minced
How to Make
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Step 1: To make the house dressing extra creamy, slowly add the mixed oils. VERY SLOWLY. She cannot stress that enough.
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Step 2: Dressing:
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Step 3: In a blender, add all ingredients but the oil and process until smooth. Add the mixed oils very slowly to a running blender.
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Step 4: Store in an airtight container in the refrigerator for up to a week or until ready to serve.
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Step 5: For presentation:
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Step 6: Put a line of ingredients on top of lettuce in the bowl.
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Step 7: Salad:
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Step 8: In a large bowl, toss together lettuce, onions, tomatoes, gorgonzola cheese, prosciutto and avocados.
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Step 9: Drizzle on top as much dressing as you would like and toss to coat.
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Step 10: Serve immediately.
Nutritional Facts
- Serving Size: 1 (481.4 g)
- Calories 477.4
- Total Fat - 40.4 g
- Saturated Fat - 8 g
- Cholesterol - 20.1 mg
- Sodium - 432.9 mg
- Total Carbohydrate - 18.9 g
- Dietary Fiber - 6.7 g
- Sugars - 10.4 g
- Protein - 13.8 g
- Calcium - 396.7 mg
- Iron - 1.9 mg
- Vitamin C - 17.4 mg
- Thiamin - 0.2 mg