COPYCAT MAGGIANO’S CHOPPED SALAD
Ingredients
- Dressing:
- 1 tablespoon granulated sugar
- 1 teaspoon dry mustard
- 1 ⁄2 teaspoon black pepper
- 1 ⁄2 teaspoon crushed red pepper flakes
- 1 ⁄2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 clove garlic, minced
- 2 tablespoons red wine vinegar
- 2 tablespoons white vinegar
- 2 tablespoons water
- 1/3 cup canola oil
- 1 ⁄3 cup extra virgin olive oil
- 1 ⁄3 cup shredded parmesan cheese
- Salad:
- 3 romaine hearts, chopped
- 1 (10.5 ounce) container cherry tomatoes, chopped
- 5 ounce crumbled gorgonzola cheese (or blue cheese)
- 3 ounce pancetta, pan fried till crispy and chopped
- 1 large avocado, chopped
Details
Preparation time 20mins
Cooking time 30mins
Adapted from thenovicechefblog.com
Preparation
Dressing: In a food processor or blender, add sugar, mustard, pepper, red pepper flakes, oregano, salt, garlic, red and white vinegar, water, canola oil, olive oil, and cheese, and process until smooth.
Store in an airtight container, in the fridge for up to a week until ready to serve.
Salad: In a large bowl, toss together lettuce, tomatoes, gorgonzola, pancetta and avocados. Drizzle on top as much dressing as you would like and toss to coat. Serve instantly.