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Ingredients
| romaine lettuce heads (shredded): 5 cups (chopped) |
| iceberg lettuce heads (shredded): 5 cups (chopped) |
| onions - red: 1 onion (thinly sliced) |
| gorgonzola cheese: 4 oz (crumbled) |
| prosciutto: 4 oz (finely chopped) |
| Dijon mustard: 1/2 Tbl |
| granulated sugar: 2 tsp |
| water: 1/2 cup |
| garlic (minced): 1 tsp (minced) |
| red wine vinegar: 1/4 cup |
| olive oil: 1/2 cup |
| dried basil (ground): 1/2 tsp |
| black pepper (fresh ground) |
Maggiano Salad
Credit: Food.com
User rating:
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Prep Time
15 min -
Cook Time
5 min -
Servings
10 serving(s)
Tags
- In a skillet, cook prosciutto until it turns dark.
- Let it cool, and chop it up.
- Add all salad ingredients in large salad bowl.
- Whisk together all dressing ingredients.
- You won't need all the dressing, but it will store in air-tight container in the fridge for about a week.
- Toss dressing over salad just enough to coat all lettuce.
- Serve immediately and enjoy!