Maggianos Little Italy House Salad Recipes

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.

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.

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.

Steps:

• 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.

Steps:

• In a skillet, cook prosciutto until it turns dark.
• Let it cool, and chop it up.
• Add all salad ingredients in large salad bowl.
• Whisk together all dressing ingredients.
• You won't need all the dressing, but it will store in air-tight container in the fridge for about a week.
• Toss dressing over salad just enough to coat all lettuce.
• Serve immediately and enjoy!