Maggiano's Little Italy House Salad Recipe - Food.com (2024)

18

Submitted by Oolala

"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."

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Ready In:
20mins

Ingredients:
15
Serves:

8-10

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ingredients

  • For the Salad

  • 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
  • For the Dressing

  • 1 tablespoon Dijon mustard
  • 2 teaspoons granulated sugar
  • 34 cup water
  • 2 teaspoons fresh garlic, minced
  • 13 cup red wine vinegar
  • 1 tablespoon salt
  • 2 cups vegetable oil
  • fresh ground black pepper, to taste
  • 1 pinch dried oregano

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directions

  • 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.

Questions & Replies

Maggiano's Little Italy House Salad Recipe - Food.com (9)

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Reviews

  1. Maggiano's is one of my fave places, and we always get this salad. I made some changes and believe it to be RIGHT ON. Here they are:1. like you mentioned, 1 cup of vegtable oil2. 2 TABLESPOONS of sugar, instead of teaspoons.3. the bleu cheese really HAS to be gorgonzolaThis is soooo good. My husband and I have been eating it for DAYS... just can't get enough of it! He can't believe that we can now have this salad at home... and nightly! Our tummies thank you sooo much!!!!

    jodyladybug

  2. This is really wonderful! I made 2 salads for dinner but will be making enough for a crowd today. <br/>The combination of flavors is to die for. I used Maito's recipe for crispy prosciutto >baking at 350F on parchment paper for 13 mins. is the perfect way to crisp up the prosciutto w/o adding more fat to the recipe. I scaled back on the oil and doubled the red wine vinegar. It was perfect. I cannot wait to share this with my family later today. Update: the teens and adults went crazy for this! Made for Best of 2012 Tag game!

    Chicagoland Chef du Jour

  3. OK, guys, I made this recipe and it is fabulous. I have tried a variety of no oil and no nut healthy salad dressings and they all lack something. The healthy dressings make me loathe salads. Beside, isn't the brain most fat. After enjoying a salad at Maggiano's, I decided to give this a try. I did not use prosciutto but add 3 almond, 3 cashews and 3 walnuts. I I blended all the ingredients. I also tweaked the sugar and salt by adding a pinch more of each. The end result was so good, I wanted to drink it. Life is too short to not be happy. Try this recipe, it will make your taste buds HAPPY.

    Carla A.

  4. Miagganno's Salad is one of my favorites! I made this dressing recipe but changed it a bit. I didn't use any water, only 1 cup of oil and I upped the sugar to my taste. I think the extra water and oil would dilute the sharpness of the vinegar which I LOVE!

  5. This is my favorite dressing EVER and I love that Maggiano's salad - this gets really close to the restaurant version. I change the salad a bit and just add bacon bits ( the big bag from costco) and it seems the same to me. Much faster & easier.....I put it in a squirt bottle and it last quite a while in the fridge. So glad to find this as the closest Magianno's is 90 miles so I don't get there much!

    kelster2

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Tweaks

  1. 5 teaspoons sugar Only 1 cup oil 1/2 c water

    blappe2920_3646070

  2. Ignore my previous review per the oil. My mistake. I only added one cup of oil instead of two, but still had to add more sugar for that sweet taste in their great salad!

    Kathleen L.

  3. I made this the other night for our dinner and chose to add more veggies. I subbed green onions for the red onions, added sliced carrots, celery and cucumbers. I chose to follow the directions for baking the prosciutto in the oven, worked like a charm and really enjoyed that bacon like flavor, as well as the crisp texture, to the salad. I would personally add more vinegar and salt for my tastes, but that is just a personal taste, as my DS's girlfriend loved it just the way it was written. Thanks for sharing a great new salad recipe!! Made for "Best of 2012 Tag Game"

    diner524

RECIPE SUBMITTED BY

Oolala

  • 70 Followers
  • 1403 Recipes
  • 26 Tweaks

<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>

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