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Maggiano Salad
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5 from 2 votes

My Maggiano's Salad

Author Joy in Every Season

Ingredients

  • 1/3 cup red wine vinegar
  • 1 TBSP dijon mustard
  • 1 TBSP white sugar
  • 1/2 cup water
  • 2 tsp minced garlic
  • 1 & 1/2 tsp kosher salt
  • freshly ground black pepper to taste
  • 1 cup light olive oil or vegetable oil
  • 1 tsp dried oregano
  • 5 cups chopped iceberg or romaine lettuce or combination of both
  • 3 oz gorgonzola cheese
  • 1 package thin sliced prosciutto
  • 1 small red onion thinly sliced
  • 1/4 cup olive oil for cooking prosciutto

Instructions

  • To prepare dressing:
  • Combine all ingredients except for oil & oregano in blender. Blend until smooth.
  • With blender running, stream in olive oil.
  • Add oregano and blend till mixed.
  • Heat oil in large skillet over med heat. Add prosciutto and cook until brown and crispy. Remove from pan with slotted spoon and drain on paper towel. Set aside.
  • In large bowl, toss the lettuce, onions, gorgonzola cheese, and crispy prosciutto bits. Lightly drizzle on dressing (start with a little, you can add more to your taste preference) and toss to combine.