Ingredients
-
-
5
-
5
-
1
-
4
-
-
4
-
-
1
-
2
-
-
-
-
-
Directions
Maggiano’s Little Italy House Salad,From the restaurant chain. I just had it in FL and it was so delicious. Couldn’t stop eating it. I got the recipe on-line. I made it with 1 cup (not 2 cups of oil)for the dressing and it was perfect. Also, I have used just Romaine and it was delicious too. Splenda can sub for sugar.,OK, guys, I made this recipe and it is fabulous. I have tried a variety of no oil and no nut healthy salad dressings and they all lack something. The healthy dressings make me loathe salads. Beside, isn’t the brain most fat. After enjoying a salad at Maggiano’s, I decided to give this a try. I did not use prosciutto but add 3 almond, 3 cashews and 3 walnuts. I I blended all the ingredients. I also tweaked the sugar and salt by adding a pinch more of each. The end result was so good, I wanted to drink it. Life is too short to not be happy. Try this recipe, it will make your taste buds HAPPY.,5 teaspoons sugar Only 1 cup oil 1/2 c water
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Steps
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1
Done
|
In Large, Deep Skillet, Heat 1/2-Inch Corn Oil. Add Prosciutto and Cook Until It Turns Dark Brown and Curls Up on Ends. Drain on Paper Towels. Cool and Crumble Into Small Bits. |
|
2
Done
|
For Dressing, in Medium Mixing Bowl, Combine Mustard, Sugar, Water, Garlic, Vinegar and Salt. Whisk Until Combined. Whisk in Oil in Thin Stream. Add Pepper and Oregano; Whisk to Combine. Adjust Seasoning to Taste, Adding More Sugar or Garlic If Necessary. |
|
3
Done
|
Place Lettuce, Onion, Cheese and Prosciutto in Large Bowl; Toss. Add Enough Dressing to Lightly Coat Leaves; Toss and Serve Immediately. |
|
4
Done
|
Refrigerate Extra Dressing in Airtight Container For Future Use. |
