Ingredients
-
-
5
-
5
-
1
-
4
-
-
4
-
-
1
-
2
-
3/4
-
2
-
1/3
-
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
|
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. |
