COPYCAT MAGGIANO'S CHOPPED SALAD

Photo by PineyCook
Maggiano's spin on a chopped salad

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

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

Directions

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.

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