Best 4 Maggianos Little Italy Chop Salad Recipes

Maggiano's Little Italy Chop Salad is a hearty and flavorful salad that is perfect for a light lunch or dinner. It features a variety of fresh and healthy ingredients, including chopped romaine lettuce, cherry tomatoes, cucumbers, red onions, garbanzo beans, salami, pepperoni, ham, and provolone cheese. The salad is tossed in a tangy Italian dressing, made with olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper. The result is a delicious and satisfying salad that is sure to please everyone at the table. In addition to the classic chop salad, this article also includes recipes for several other variations, including a vegetarian chop salad, a grilled chicken chop salad, and a shrimp chop salad. So, whether you are looking for a classic Italian salad or something a little different, you are sure to find a recipe in this article that you will enjoy.

Here are our top 4 tried and tested recipes!

MAGGIANO'S LITTLE ITALY HOUSE SALAD

Maggiano's Little Italy House Salad image

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.

Provided by Oolala

Categories Pork

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

5 cups romaine lettuce, bite-size
5 cups iceberg lettuce, bite-size
1 small red onion, peeled and thinly sliced
4 ounces blue cheese, crumbled
corn oil, for frying
4 ounces thinly slices prosciutto, cut into 2-inch squares
1 tablespoon Dijon mustard
2 teaspoons granulated sugar
3/4 cup water
2 teaspoons fresh garlic, minced
1/3 cup red wine vinegar
1 tablespoon salt
2 cups vegetable oil
fresh ground black pepper, to taste
1 pinch dried oregano

Steps:

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.
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.
Place lettuce, onion, cheese and Prosciutto in large bowl; toss. Add enough dressing to lightly coat leaves; toss and serve immediately.
Refrigerate extra dressing in airtight container for future use.

Nutrition Facts : Calories 555, Fat 58.8, SaturatedFat 9.7, Cholesterol 10.7, Sodium 1100.2, Carbohydrate 4.9, Fiber 1.4, Sugar 2.8, Protein 4

MAGGIANO'S LITTLE ITALY CHOP SALAD

Maggiano's Little Italy Chop Salad image

I tried this last night at Maggiano's and loved it. I prepared this and to my delight found that it is a pretty good imitation of the original. This is a modification of a recipe I found on Recipe Goldmine. I would suggest making "Recipe #239502" instead of pan frying prosciutto, but either works.

Provided by Cook4_6

Categories Salad Dressings

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 21

Ingredients

1/2 head iceberg lettuce, in 1/2-inch dice
1 head romaine lettuce, in 1/2-inch dice
2 plum tomatoes, in 1/2-inch dice
1/2 cup danish blue cheese, crumbled
1/2 cup prosciutto, pan fried until crispy and chopped
Italian dressing (recipe follows)
1 avocado, small dice
1 teaspoon prosciutto, pan fried
1 1/2 teaspoons Coleman's dry mustard (or S&B Oriental Hot Mustard powder)
2 tablespoons granulated sugar (or Splenda)
1/4 cup water
1 1/2 teaspoons garlic, finely minced
2 tablespoons red wine vinegar
1/4 cup white vinegar
salt, to taste
3/4 cup canola oil
1/2 cup virgin olive oil
1/2 teaspoon crushed red pepper flakes (omit if using hot mustard)
1/2 teaspoon whole black peppercorn, fresh ground
1/4 teaspoon fresh oregano (or 3/4 t. dried oregano)
1/2 cup parmesan cheese, grated

Steps:

Combine mustard, sugar, water, garlic, red and white vinegar and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend. Add remaining ingredients and blend until well mixed. Recipe can be doubled with remaining stored in sealed container in refrigerator for up to a week.
Place lettuce in large mixing bowl Add all the ingredients except garnish and mix well. Add dressing and mix well.
Serve, topping each portion with garnish.

MAGGIANO'S LITTLE ITALY ITALIAN SALAD RECIPE - (4.6/5)

Maggiano's Little Italy Italian Salad Recipe - (4.6/5) image

Provided by Taraespo

Number Of Ingredients 19

Ingredients

Dressing:
5 cups romaine, bite size
5 cups iceberg lettuce, bite size
1 sm red onion, thinly sliced
6 oz blue cheese, crumbled
1 red pepper, diced
1 can of artichoke hearts, drained and cut into quarters
5 green onions, chopped
corn oil, for frying
4 oz. prosciutto, thinly sliced and cut into 2" squares
1 T. Dijon mustard
2 tsp sugar
1/2 c. water
4 cloves of garlic grated
1/3 c. red wine vinegar
1 T. salt
1 c. olive oil
fresh ground black pepper, to taste
1 pinch dried oregano

Steps:

In large skillet, heat corn oil and add prosciutto. Cook until it turns brown and curls. Drain on paper towel (and hide from the men in your family) For dressing, in med bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined, then whisk in oil in thin stream. Add pepper and oregano, whisking again. Adjust seasoning to taste, adding more garlic or sugar if necessary. Refrigerate until serving. Place lettuce and the rest of the ingredients (except prosciutto) in large bowl and toss. Add enough dressing to lightly coat and toss and top with the proscuitto. Refrigerate any extra dressing.

COPYCAT MAGGIANO'S CHOPPED SALAD RECIPE - (3.8/5)

COPYCAT MAGGIANO'S CHOPPED SALAD Recipe - (3.8/5) image

Provided by PineyCook

Number Of Ingredients 20

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

Steps:

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 refrigerator 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 immediately.

Tips:

Use fresh ingredients: The fresher the ingredients, the better the salad will taste. Choose ripe vegetables, crisp lettuce, and flavorful herbs.
Chop the vegetables evenly: This will help them cook evenly and distribute the flavors throughout the salad.
Don't overcook the vegetables: You want them to be tender-crisp, not mushy.
Use a light hand with the dressing: You don't want to overpower the flavors of the vegetables.
Serve the salad immediately: This is when it will be at its best.

Conclusion:

Maggiano's Little Italy Chopped Salad is a delicious and healthy salad that is perfect for a quick lunch or dinner. It is packed with fresh vegetables, flavorful herbs, and a tangy dressing. With a few simple tips, you can easily make this salad at home. So next time you're looking for a healthy and satisfying meal, give Maggiano's Little Italy Chopped Salad a try.