This copycat chopped salad recipe with crispy prosciutto, salty gorgonzola cheese, tomatoes, and avocado is a homemade version of Maggiano's.
Prep Time20 minutesminutes
Total Time20 minutesminutes
Ingredients
Dressing:
1tablespoongranulated sugar
1teaspoondry mustard
½teaspoonblack pepper
½teaspooncrushed red pepper flakes
½teaspoondried oregano
¼teaspoonsalt
1clovegarlic, minced
2tablespoonsred wine vinegar
2tablespoonswhite vinegar
2tablespoonswater
⅓cupcanola oil
⅓cupextra virgin olive oil
⅓cupshredded parmesan cheese
Salad:
3romaine hearts, chopped
1(10.5 oz) containercherry tomatoes, chopped
5ozcrumbled gorgonzola cheese, or blue cheese
3ozprosciutto, pan fried till crispy and chopped
1large avocado, chopped
Instructions
Dressing: In a food processor or blender, add all ingredients 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, prosciutto and avocados. Drizzle on top as much dressing as you would like and toss to coat. Serve immediately.
Notes
Store the salad in an airtight container for up to 3 days. The dressing can be refrigerated for up to a week. Enjoy it straight out of the fridge!