Best 3 Maggianos Little Italy Italian Salad Recipes

Indulge in the flavors of Italy with Maggiano's Little Italy Italian Salad, a vibrant and refreshing dish that captures the essence of authentic Italian cuisine. Featuring crisp romaine lettuce tossed in a zesty red wine vinaigrette, this salad is adorned with an array of colorful ingredients that tantalize the taste buds. Sliced red onions add a sharp bite, while juicy grape tomatoes burst with sweetness. Roasted red bell peppers lend a smoky depth of flavor, and crumbled blue cheese adds a rich and tangy contrast. Topped with crunchy croutons and freshly grated Parmesan cheese, this salad is a symphony of textures and flavors that will transport you to the heart of Italy.

In this article, you'll find two variations of this classic salad: a traditional Italian Salad and a Lighter Italian Salad. The traditional recipe offers a robust and indulgent experience, while the lighter version provides a healthier alternative without compromising on taste. Both recipes include step-by-step instructions, making them easy to recreate at home. Whether you're hosting a dinner party or simply craving a taste of Italy, these salads are sure to impress your palate and leave you feeling satisfied.

Let's cook with our 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 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.

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.

Tips:

Fresh and High-Quality Ingredients: Use fresh and high-quality ingredients for the best flavor and texture. Fresh herbs like basil, oregano, and thyme add a vibrant taste to the salad. Opt for ripe tomatoes, crisp cucumbers, and sweet bell peppers.
Dressing: The dressing is the key to a delicious Italian salad. Use good quality olive oil and balsamic vinegar. Season it with salt, pepper, and a touch of garlic and onion powder for a classic flavor. For a creamier dressing, whisk in some grated Parmesan cheese or creamy mayonnaise.
Tossing: Toss the salad gently to evenly coat the vegetables with the dressing. Over-mixing can bruise the vegetables and make the salad watery.
Salting: Salting the vegetables before adding the dressing helps draw out their natural flavors and enhances the overall taste of the salad.
Chilling: Chill the salad for at least 30 minutes before serving. This allows the flavors to meld and the vegetables to crisp up.

Conclusion:

Maggiano's Little Italy Italian Salad is a classic Italian salad that is both delicious and refreshing. With its vibrant mix of fresh vegetables, flavorful dressing, and crunchy croutons, it's a perfect side dish for any Italian meal. Whether you're hosting a dinner party or enjoying a casual weeknight meal, this salad is sure to impress. So, gather your ingredients, put on your apron, and let's make this delightful Italian salad together!