Copycat Maggiano's Chopped Salad

• Gluten free

• Meat

  • 3 oz Prosciutto
  • 3 Romaine hearts

• Produce

  • 1 Avocado, large
  • 1 (10.5 oz container Cherry tomatoes
  • 1 clove Garlic
  • 1/2 tsp Oregano, dried

• Condiments

  • 1 tsp Mustard, dry

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tbsp Granulated sugar
  • 1/2 tsp Red pepper flakes
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/3 cup Canola oil
  • 1/3 cup Olive oil, Extra Virgin
  • 2 tbsp Red wine vinegar
  • 2 tbsp White vinegar

• Dairy

  • 5 oz Gorgonzola cheese
  • 1/3 cup Parmesan cheese

• Liquids

  • 2 tbsp Water

Found on thenovicechefblog.com

Description

Ingredients

• 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

Directions

• 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. 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.