Maggiano Salad Recipe

Name: Maggiano Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 5 cups romaine lettuce, chopped; 5 cups iceberg lettuce, chopped; 1 red onion, thinly sliced; 4 ounces gorgonzola, crumbled; 4 ounces prosciutto, finely chopped; Dressing; 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

Servings: persons

Salad
5 cups romaine lettuce, chopped
5 cups iceberg lettuce, chopped
1 red onion, thinly sliced
4 ounces gorgonzola, crumbled
4 ounces prosciutto, finely chopped
Dressing
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

1
In a skillet, cook prosciutto until it turns dark.
2
Let it cool, and chop it up.
3
Add all salad ingredients in large salad bowl.
4
Whisk together all dressing ingredients.
5
You won't need all the dressing, but it will store in air-tight container in the fridge for about a week.
6
Toss dressing over salad just enough to coat all lettuce.
7
Serve immediately and enjoy!

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Salad, 5 cups romaine lettuce, chopped, 5 cups iceberg lettuce, chopped, 1 red onion, thinly sliced, and more.

Yes, Maggiano Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Maggiano Salad

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