Copycat Maggiano's Salad

• Gluten free

• Meat

  • 1 package Prosciutto, thin

• Produce

  • 2 tsp Garlic
  • 5 cups Iceberg or romaine lettuce
  • 1 tsp Oregano, dried
  • 1 Red onion, small

• Condiments

  • 1 tbsp Dijon mustard

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 1/2 tsp Kosher salt
  • 1 tbsp White sugar

• Oils & Vinegars

  • 1 cup Olive oil, light
  • 1/4 cup Olive oil
  • 1/3 cup Red wine vinegar

• Dairy

  • 3 oz Gorgonzola cheese

• Liquids

  • 1/2 cup Water

Found on thatsquareplate.com

Description

Ingredients

• 1/3 cup red wine vinegar
• 1 Tbsp. dijon mustard
• 1 Tbsp. white sugar
• 1/2 cup water
• 2 tsp. minced garlic
• 1 & 1/2 tsp kosher salt
• Freshly ground black pepper to taste
• 1 cup light olive oil (or vegetable oil)
• 1 tsp. dried oregano
• 5 cups chopped iceberg or romaine lettuce (or combination of both)
• 3 oz. gorgonzola cheese
• 1 package thin sliced prosciutto
• 1 small red onion (thinly sliced)
• ¼ cup olive oil (for cooking prosciutto)

Directions

• Combine all ingredients except for oil & oregano in blender (or whisk in a bowl). Blend until smooth. With blender running, stream in olive oil. Add oregano and blend till mixed. Heat oil in large skillet over med heat. Add prosciutto and cook until brown and crispy. Remove from pan with slotted spoon and drain on paper towel. Set aside. In large bowl, toss the lettuce, onions, gorgonzola cheese, and crispy prosciutto bits. Lightly drizzle on dressing (start with a little, you can add more to your taste preference) and toss to combine.