Copycat Maggiano's Chopped Salad Recipe


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

3 romaine hearts, chopped
1 (10.5 oz) container cherry tomatoes, chopped
5 oz crumbled gorgonzola cheese (or blue cheese)
3 oz prosciutto, pan fried till crispy and chopped
1 large avocado, chopped

  1. Dressing: In a food processor or blender, add all ingredients and process until smooth. Store in an airtight container, in the refrigerator  for up to a week until ready to serve.
  2. Salad: In a large bowl, toss together lettuce, tomatoes, gorgonzola, prosciutto and avocados. Drizzle on top as much dressing as you would like and toss to coat. Serve immediately.

Original recipe visit: Copycat Maggiano's Chopped Salad @

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