One of my favorite chain restaurants is Maggiano’s. They have consistent food and large portions which give you the best bang for your buck now a days. One of my favorite salads they offer there is the chopped salad so I knew I had to find a copycat recipe to get my hankering under control. This recipe is the perfect balance and what I mean by that is it’s not extra lettuce or extra dressing leftover it’s the perfect amount of everything without random leftovers.

Copycat Maggiano’s Chopped Salad
(Adapted from The Novice Chef)

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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

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.

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.

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