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Maggiano's Salad Recipe

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This recipe for Maggiano's Salad is from Erin and Mike Tastes of Pura Vida, 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!
Category:
Category:
Ingredients:  
Ingredients:  
Bacon Pieces:
Corn oil, for frying
4 ounces thinly sliced prosciutto, cut into 2 inch squares

Dressing:
1 tbsp. Dijon mustard
2 tsp. granulated sugar
3/4 cup water
2 tsp. minced fresh garlic
1/3 cup red wine vinegar
1 tbsp. salt
2 cups vegetable oil (or olive oil)
Freshly ground black pepper, to taste
Pinch of dried oregano

Salad:
5 cups bite sized romaine lettuce
5 cups bite sized iceberg lettuce
1 small red onion, peeled and thinly sliced
4 ounces crumbled blue cheese
Directions:
Directions:
For bacon bits: In large, deep skillet, heat 1/2 inch of corn oil. Add prosciutto and cook until it turns dark brown and curls up on ends. Drain on paper towels and cool and crumble into small bits.
For dressing: In medium bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined. Whisk in oil in a thin stream. Add pepper and oregano and whisk to combine. Adjust seasoning to taste, adding more sugar or garlic if needed.
For salad: Place lettuce, onion, cheese and prosciutto into a large bowl and toss. Add enough dressing to lightly coat the leaves, toss and serve immediately.
Refrigerate extra dressing in airtight container for future use.

 

 

 

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