Maggiano's Little Italy Chop Salad
I tried this last night at Maggianos and loved it. I prepared this and to my delight found that it is a pretty good imitation of the original. This is a modification of a recipe I found on Recipe Goldmine. I would suggest making Recipe 239502 instead of pan frying prosciutto, but either works.
I tried this last night at Maggianos and loved it. I prepared this and to my delight found that it is a pretty good imitation of the original. This is a modification of a recipe I found on Recipe Goldmine. I would suggest making Recipe 239502 instead of pan frying prosciutto, but either works.
- 1/4 cup water
- salt to taste
- 2 tablespoons red wine vinegar
- 1/4 cup white vinegar
- 1/2 cup parmesan cheese grated
- 3/4 cup canola oil
- 1/2 head iceberg lettuce, in 1/2-inch dice
- 1 head romaine lettuce, in 1/2-inch dice
- 2 plum tomatoes, in 1/2-inch dice
- 1/2 cup danish blue cheese crumbled
- 1/2 cup prosciutto pan fried until crispy and chopped
- italian dressing (recipe follows)
- 1 small dice
- 1 teaspoon prosciutto pan fried
- 1 1/2 teaspoons coleman's dry mustard (or s&b oriental hot mus
- 2 tablespoons granulated sugar (or splenda)
- 1 1/2 teaspoons garlic finely minced
- 1/2 cup virgin olive oil
- 1/2 teaspoon crushed red pepper flakes (omit if using hot m
- 1/2 teaspoon whole black peppercorn fresh ground
- 1/4 teaspoon fresh oregano (or 3/4 t. dried oregano)
- Carbohydrate 17.2764007069327 g
- Cholesterol 32.871875000041 mg
- Fat 80.2637762855133 g
- Fiber 4.96361241602898 g
- Protein 9.32436750082863 g
- Saturated Fat 10.989045752895 g
- Serving Size 1 1 -6 serving(s) (315g)
- Sodium 1464.57779681054 mg
- Sugar 12.3127882909037 g
- Trans Fat 2.11098675044108 g
- Calories 795 calories
Step-by-step
- Combine mustard, sugar, water, garlic, red and white vinegar and salt in food processor.
- Mix until smooth.
- Slowly drizzle in the oils, continue to blend.
- Add remaining ingredients and blend until well mixed.
- Recipe can be doubled with remaining stored in sealed container in refrigerator for up to a week.
- Place lettuce in large mixing bowl.
- Add all the ingredients except garnish and mix well.
- Add dressing and mix well.
- Serve, topping each portion with garnish.
Maggiano's Little Italy Chop Salad: A Culinary Adventure
As a busy professional woman, juggling work, social life, and trying to maintain a semblance of a healthy lifestyle can be quite the challenge. Finding time to cook a satisfying and delicious meal often feels impossible. That’s why I'm always on the lookout for recipes that are quick, easy, and most importantly, taste amazing. This Maggiano's Little Italy Chop Salad recipe fit the bill perfectly, and I'm excited to share my experience with you.
I first encountered this salad during a rare night out at Maggiano's Little Italy. The vibrant colors, the tantalizing aroma, and the explosion of flavors immediately captivated me. The perfect balance of crisp lettuce, salty prosciutto, creamy cheese, and a tangy dressing had me completely hooked. Knowing that recreating this culinary masterpiece at home would save me money and time, I set out to find a recipe that could match the restaurant's quality. After some searching, and a bit of tweaking, I perfected my own version, and let me tell you, it's as close to the original as it gets!
The process of making this salad is surprisingly straightforward. The homemade dressing is the star of the show, blending perfectly with the fresh ingredients. It takes just minutes to whip up, and the flavors are truly unforgettable. The combination of the sweet and tangy vinegar, the aromatic garlic, and the smooth olive oil creates a dressing that is both complex and refreshingly simple. It's a flavor that elevates the entire salad, transforming it from a simple side dish into a hearty and delicious meal in itself.
The beautiful thing about this salad is its versatility. You can easily adjust the ingredients to suit your personal preferences. Feel free to experiment with different types of lettuce, add other vegetables, or change the cheeses to your liking. The basic concept of a crisp, fresh salad with a flavorful dressing remains the core of the recipe, allowing for endless possibilities. This salad is a perfect choice for lunch, a light dinner, or even as a side dish for a more elaborate meal. It's equally delicious on its own or paired with grilled chicken, fish, or even a simple piece of bread.
One of the greatest joys of cooking is sharing your culinary creations with loved ones. This salad is the perfect dish to impress your friends and family, especially those who appreciate fresh, flavorful food. It’s the kind of meal that sparks conversations and creates lasting memories. The vibrant colors and the incredible aroma will surely tantalize everyone's taste buds.
Moreover, the salad's simplicity makes it ideal for meal prepping. You can prepare the dressing and chop the vegetables in advance, saving valuable time during the week. Simply toss everything together when you're ready to eat, and you'll have a restaurant-quality meal in a matter of minutes. This is a lifesaver for busy weeknights, allowing me to enjoy a healthy and satisfying dinner without sacrificing precious time.
In conclusion, this Maggiano's Little Italy Chop Salad recipe has become a staple in my kitchen. It’s a delicious, versatile, and surprisingly easy-to-make salad that I wholeheartedly recommend. Whether you're a seasoned chef or a complete beginner, I encourage you to try it. It's the perfect blend of flavor and convenience, making it a perfect addition to any meal plan. So, go ahead and give it a try – your taste buds will thank you!
