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Maggiano's Little Italy House Salad Recipe

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This recipe for Maggiano's Little Italy House Salad, by , is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tom Unwin

Category:
Category:

Ingredients:  
Ingredients:  
3C Romain Lettuce cut into bite size pieces
3C Iceberg Lettuce cut into bite size pieces
1 Red Onion - small, peeled and thinly sliced
4oz Gargonzola - crumbled
2T Cooking Oil
4oz Prosciutto - thin slices cut into 2"squares

Dressing:
1T Dijon Mustard
1/3C Red Wine Vinegar
2t Granulated Sugar
1/3C Water
2t Fresh Garlic - minced
1T Salt
1C Olive Oil
1t Freshly Ground Pepper
1t Dried Oregano

Directions:
Directions:
1. Heat 1/2" cooking oil in a deep skillet.Add prosciutto and cook until it turns dark brown and curls up at the ends. Drain on paper towels. Cool and crumble into small bits.
2. Make dressing: In a medium sized mixing bowl, combine; mustard, sugar, water, garlic, vinegar and salt. Whisk until combined. Whisk in oil in a thin stream. Add pepper, salt and oregano. Adjust seasonings if necessary and add more sugar or garlic if necessary.
3. Place lettuce, onion, cheese and Prosciutto in large bowl and toss. Add enough dressing to lightly coat leaves - toss and serve immediately. I find it is better to put smaller amounts of dressing on at first - it is easier to add to - that to take away.
4. Refrigerate extra dressing in airtight container for future use.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
We love this dressing at Maggiano's and found it on the internet.

 

 

 

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