Maggianosalad Recipes

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MAGGIANO'S LITTLE ITALY HOUSE SALAD



Maggiano's Little Italy House Salad image

From the restaurant chain. I just had it in FL and it was so delicious. Couldn't stop eating it. I got the recipe on-line. I made it with 1 cup (not 2 cups of oil)for the dressing and it was perfect. Also, I have used just Romaine and it was delicious too. Splenda can sub for sugar.

Provided by Oolala

Categories     Pork

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 15

5 cups romaine lettuce, bite-size
5 cups iceberg lettuce, bite-size
1 small red onion, peeled and thinly sliced
4 ounces blue cheese, crumbled
corn oil, for frying
4 ounces thinly slices prosciutto, cut into 2-inch squares
1 tablespoon Dijon mustard
2 teaspoons granulated sugar
3/4 cup water
2 teaspoons fresh garlic, minced
1/3 cup red wine vinegar
1 tablespoon salt
2 cups vegetable oil
fresh ground black pepper, to taste
1 pinch dried oregano

Steps:

  • In large, deep skillet, heat 1/2-inch corn oil. Add Prosciutto and cook until it turns dark brown and curls up on ends. Drain on paper towels. Cool and crumble into small bits.
  • For dressing, in medium mixing bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined. Whisk in oil in thin stream. Add pepper and oregano; whisk to combine. Adjust seasoning to taste, adding more sugar or garlic if necessary.
  • Place lettuce, onion, cheese and Prosciutto in large bowl; toss. Add enough dressing to lightly coat leaves; toss and serve immediately.
  • Refrigerate extra dressing in airtight container for future use.

Nutrition Facts : Calories 555, Fat 58.8, SaturatedFat 9.7, Cholesterol 10.7, Sodium 1100.2, Carbohydrate 4.9, Fiber 1.4, Sugar 2.8, Protein 4

MAGGIANO'S LITTLE ITALY CHOP SALAD



Maggiano's Little Italy Chop Salad image

I tried this last night at Maggiano's 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.

Provided by Cook4_6

Categories     Salad Dressings

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 21

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 avocado, small dice
1 teaspoon prosciutto, pan fried
1 1/2 teaspoons Coleman's dry mustard (or S&B Oriental Hot Mustard powder)
2 tablespoons granulated sugar (or Splenda)
1/4 cup water
1 1/2 teaspoons garlic, finely minced
2 tablespoons red wine vinegar
1/4 cup white vinegar
salt, to taste
3/4 cup canola oil
1/2 cup virgin olive oil
1/2 teaspoon crushed red pepper flakes (omit if using hot mustard)
1/2 teaspoon whole black peppercorn, fresh ground
1/4 teaspoon fresh oregano (or 3/4 t. dried oregano)
1/2 cup parmesan cheese, grated

Steps:

  • 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 SALAD



Maggiano Salad image

This recipe is adapted from Recipe #166435. I made some changes in my review and wanted to save them completely on here. My husband and I go to Maggiano's often and can't get enough of this salad. I make this at home all the time... sometimes as a meal in itself or a salad wrap, or salad in a pita. This salad is soooo sooooo good! I hope you enjoy it too! Updated: I halved the dressing because the original makes much more than you need.

Provided by jodyladybug

Categories     Salad Dressings

Time 20m

Yield 10 serving(s)

Number Of Ingredients 13

5 cups romaine lettuce, chopped
5 cups iceberg lettuce, chopped
1 red onion, thinly sliced
4 ounces gorgonzola, crumbled
4 ounces prosciutto, finely chopped
1/2 tablespoon Dijon mustard
2 teaspoons sugar
1/2 cup water
1 teaspoon garlic, minced
1/4 cup red wine vinegar
1/2 cup olive oil
1/2 teaspoon dried basil
fresh ground pepper

Steps:

  • In a skillet, cook prosciutto until it turns dark.
  • Let it cool, and chop it up.
  • Add all salad ingredients in large salad bowl.
  • Whisk together all dressing ingredients.
  • You won't need all the dressing, but it will store in air-tight container in the fridge for about a week.
  • Toss dressing over salad just enough to coat all lettuce.
  • Serve immediately and enjoy!

Nutrition Facts : Calories 152.2, Fat 14.2, SaturatedFat 3.6, Cholesterol 8.5, Sodium 172.1, Carbohydrate 4, Fiber 1, Sugar 2.2, Protein 3.1

MAGGIANO'S LITTLE ITALY ITALIAN SALAD RECIPE - (4.6/5)



Maggiano's Little Italy Italian Salad Recipe - (4.6/5) image

Provided by Taraespo

Number Of Ingredients 19

Dressing:
5 cups romaine, bite size
5 cups iceberg lettuce, bite size
1 sm red onion, thinly sliced
6 oz blue cheese, crumbled
1 red pepper, diced
1 can of artichoke hearts, drained and cut into quarters
5 green onions, chopped
corn oil, for frying
4 oz. prosciutto, thinly sliced and cut into 2" squares
1 T. Dijon mustard
2 tsp sugar
1/2 c. water
4 cloves of garlic grated
1/3 c. red wine vinegar
1 T. salt
1 c. olive oil
fresh ground black pepper, to taste
1 pinch dried oregano

Steps:

  • In large skillet, heat corn oil and add prosciutto. Cook until it turns brown and curls. Drain on paper towel (and hide from the men in your family) For dressing, in med bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined, then whisk in oil in thin stream. Add pepper and oregano, whisking again. Adjust seasoning to taste, adding more garlic or sugar if necessary. Refrigerate until serving. Place lettuce and the rest of the ingredients (except prosciutto) in large bowl and toss. Add enough dressing to lightly coat and toss and top with the proscuitto. Refrigerate any extra dressing.

MAGGIANO'S HOUSE DRESSING - MY WAY



Maggiano's House Dressing - My Way image

Credit goes to Maggiano's & Oolala's recipe#166435. This is perfect for just about any side salad. I adjusted the ingredients to suit our tastes, I like the added tang from the vinegar. Posted for my own safe keeping so I don't have to rely on my bad memory for the adjusted ingredient amounts! :D

Provided by Chicagoland Chef du

Categories     Salad Dressings

Time 10m

Yield 1/4 cups, 2 serving(s)

Number Of Ingredients 9

1 tablespoon Dijon mustard
2 teaspoons granulated sugar
1/2 cup water
2 teaspoons fresh garlic, minced
2/3 cup red wine vinegar
2 teaspoons salt
1 cup vegetable oil
fresh ground black pepper, several grinds
1 pinch dried oregano

Steps:

  • In medium mixing bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined.
  • Whisk in oil in thin stream. Add pepper and oregano; whisk to combine. Adjust seasoning to taste.

Nutrition Facts : Calories 1004.5, Fat 109.3, SaturatedFat 14.1, Sodium 2419.3, Carbohydrate 5.8, Fiber 0.3, Sugar 4.3, Protein 0.6

MAGGIANO'S SALAD DRESSING RECIPE - (3.5/5)



Maggiano's Salad Dressing Recipe - (3.5/5) image

Provided by Marie1127

Number Of Ingredients 12

1/2 teaspoons dry mustard
2 tablespoons granulated sugar
1/4 cup water
1 1/2 teaspoons garlic, finely minced
2 tablespoons red wine vinegar
1/3 cup white vinegar
1 teaspoon salt
1 cup virgin olive oil
1/2 teaspoon crushed red pepper flakes (omit if using hot mustard)
1/2 teaspoon whole black peppercorn, fresh ground
1 teaspoon fresh oregano (or 3/4 t. dried oregano)
1/4 cup Parmesan cheese, grated

Steps:

  • Pour water and vinegar into a blender bowl or food processor. Add sugar, mustard, peppers, oregano, garlic, salt and garlic. Blend until smooth. Combine the olive oil and the vegetable oil. While the blender is running, slowly drizzle oil into blender and blend for 3 to 4 minutes. This creates the emulsion, which will make the dressing appear creamy and slow down separation. Now for the Parmesan. You have a choice. If you would like a very smooth dressing, add the Parmesan and pulse with other ingredients. If you would like more texture, just add the Parm to the blender bowl and simply mix it in with a spoon, though with the Parmesan stirred in, the dressing seems to separate faster.

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