Copycat Maggiano’s Chopped Salad Recipe

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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


3 romaine hearts, chopped

1 (10.5 oz) container cherry tomatoes, chopped

5 oz crumbled gorgonzola cheese (or blue cheese)

3 oz prosciutto, pan fried till crispy and chopped

1 large avocado, chopped


  1. Dressing: In a food processor or blender, add all ingredients and process until smooth. Store in an airtight container, in the refrigerator  for up to a week until ready to serve.
  2. Salad: In a large bowl, toss together lettuce, tomatoes, gorgonzola, prosciutto and avocados. Drizzle on top as much dressing as you would like and toss to coat. Serve immediately.

Original recipe visit: Copycat Maggiano’s Chopped Salad @

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