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Maggiano's Little Italy Salad



  • Corn oil, for frying
  • 4 ounces thinly slices prosciutto, cut into 2-inch squares


  • 1 tablespoon Dijon mustard
  • 2 teaspoons granulated sugar
  • 3/4 cup water
  • 2 teaspoons minced, fresh garlic
  • 1/3 cup red wine vinegar
  • 1 tablespoon salt
  • 2 cups vegetable oil
  • Freshly ground black pepper to taste
  • Pinch dried oregano


  • 5 cups bite-size romaine lettuce
  • 5 cups bite-size iceberg lettuce
  • 1 small red onion, peeled and thinly sliced
  • 4 ounces crumbled blue cheese


  1. Prosciutto: In large, deep skillet, heat 1/2-inch corn oil. Add prosciutto and cook until it turns dark brown and curls up on ends.
  2. Drain on paper towels. Cool and crumble into small bits.
  3. Dressing: In medium mixing bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined.
  4. Whisk in oil in thin stream.
  5. Add pepper and oregano; whisk to combine.
  6. Adjust seasoning to taste, adding more sugar or garlic if necessary.
  7. Salad: Place lettuce, onion, cheese and prosciutto in large bowl; toss.
  8. Add enough dressing to lightly coat leaves; toss and serve immediately.
  9. Refrigerate extra dressing in airtight container for future use.

Yield: about 4 to 6 servings

Posted by GayleL at Recipe Goldmine 8:47:21am 5/7/03.


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