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Maggiano's Little Italy Chop Salad




  • 8 ounces chopped iceberg lettuce, in 1/2-inch dice
  • 2 ounces diced plum tomatoes, in 1/2-inch dice
  • 1 poached chicken breast, (3 ounces) diced
  • 1 ounce sliced scallion, in 1/8-inch slivers
  • 2 ounces crumbled Danish blue cheese
  • 1/2 ounce crispy prosciutto, pan fried and chopped
  • 3 ounces dressing


  • 1/4 avocado
  • 1 teaspoon crispy prosciutto


  • 1 ounce Coleman's dry mustard
  • 1/3 cup granulated sugar
  • 3/4 cup water
  • 1 ounce garlic, finely chopped
  • 1/4 cup red vinegar
  • 1 cup white vinegar
  • Salt, to taste
  • 1 quart corn oil or canola oil
  • 1 cup virgin olive oil
  • 2 teaspoons crushed red pepper
  • 2 teaspoons whole black pepper, fresh ground
  • 1 teaspoon fresh oregano


  1. Combine mustard, sugar, water, garlic, red and white vinegar and salt in food processor. Mix until smooth.
  2. Slowly drizzle in the oils, continue to blend.
  3. Add remaining ingredients and stir with wire whisk.
  4. Store in sealed containers in refrigerator.
  5. Place lettuce in large mixing bowl.
  6. Add remaining salad ingredients and mix well.
  7. Add dressing and mix well.
  8. Serve, topping each portion with garnish.

Yield: 2 quarts dressing

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