Maggianosalad Recipes

MAGGIANO'S LITTLE ITALY HOUSE SALAD

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.

Provided by Oolala

Categories Pork

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 15

Maggiano's Little Italy House Salad image

Steps:

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.
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.
Place lettuce, onion, cheese and Prosciutto in large bowl; toss. Add enough dressing to lightly coat leaves; toss and serve immediately.
Refrigerate extra dressing in airtight container for future use.

Nutrition Facts : Calories 555, Fat 58.8, SaturatedFat 9.7, Cholesterol 10.7, Sodium 1100.2, Carbohydrate 4.9, Fiber 1.4, Sugar 2.8, Protein 4

Ingredients

5 cups romaine lettuce, bite-size
5 cups iceberg lettuce, bite-size
1 small red onion, peeled and thinly sliced
4 ounces blue cheese, crumbled
corn oil, for frying
4 ounces thinly slices prosciutto, cut into 2-inch squares
1 tablespoon Dijon mustard
2 teaspoons granulated sugar
3/4 cup water
2 teaspoons fresh garlic, minced
1/3 cup red wine vinegar
1 tablespoon salt
2 cups vegetable oil
fresh ground black pepper, to taste
1 pinch dried oregano

MAGGIANO'S LITTLE ITALY ITALIAN SALAD RECIPE - (4.6/5)

Provided by Taraespo

Number Of Ingredients 19

Maggiano's Little Italy Italian Salad Recipe - (4.6/5) image

Steps:

In large skillet, heat corn oil and add prosciutto. Cook until it turns brown and curls. Drain on paper towel (and hide from the men in your family) For dressing, in med bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined, then whisk in oil in thin stream. Add pepper and oregano, whisking again. Adjust seasoning to taste, adding more garlic or sugar if necessary. Refrigerate until serving. Place lettuce and the rest of the ingredients (except prosciutto) in large bowl and toss. Add enough dressing to lightly coat and toss and top with the proscuitto. Refrigerate any extra dressing.

Ingredients

Dressing:
5 cups romaine, bite size
5 cups iceberg lettuce, bite size
1 sm red onion, thinly sliced
6 oz blue cheese, crumbled
1 red pepper, diced
1 can of artichoke hearts, drained and cut into quarters
5 green onions, chopped
corn oil, for frying
4 oz. prosciutto, thinly sliced and cut into 2" squares
1 T. Dijon mustard
2 tsp sugar
1/2 c. water
4 cloves of garlic grated
1/3 c. red wine vinegar
1 T. salt
1 c. olive oil
fresh ground black pepper, to taste
1 pinch dried oregano

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

Provided by PineyCook

Number Of Ingredients 20

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

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.

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 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

MAGGIANO SALAD

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

Maggiano Salad image

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

Ingredients

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

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