Maggiano’s Salad Recipe – Copycat

Maggiano's Salad Recipe

There is nothing like a fresh-picked salad on a hot summer day. A good salad can make any meal more enjoyable and—most importantly—more delicious. However, salad recipes can be difficult to create and even harder to make fresh. Did you know that it’s not the watermelon that makes a salad but instead the orange juice? Plus, you can use any ingredients you like as long as they’re crisp and crunchy.

Today I’m going to share a Maggiano’s Salad Recipe that can be made from scratch. Maggiano’s salad recipe is one of my personal favorites. I make this salad regularly, and it’s the perfect filling meal for me on a hot summer day. It’s one of those salads that’s fast to make, easy to eat, and it always tastes delicious. Chef Maggiano’s salad is made with tomatoes, lettuce, cucumbers, sautéed onions, artichoke hearts, olives, fresh basil, caramelized garlic, and mayo dressing.

The salad I’m going to be making today is a simple, easy and elegant one. It’s not a traditional salad which you find in the American way of cooking or even in European countries like Italy or France. It is a salad that incorporates ingredients from other countries like Greece and Spain. The salad is easy to make and requires you to go to a store and buy items which you can use in the salad such as broccoli, which you should also add eggs and fresh tomatoes. If you want to make this salad for your family you should add some different types of cheese and

How to make a Maggiano’s Salad Recipe

This is a salad recipe. A salad can be a wonderful and cheap meal, and it’s an option everyone will enjoy! It is simple to make and you don’t need to know much about cooking at all to make it. I love making this salad whenever I go out to eat, and it can be served for lunch, dinner, or as a side dish. It’s very healthy and delicious, and it will definitely satisfy you.


For Dressing:

  • Red wine vinegar, 1/3 cup 
  • Dijon mustard, 1 tablespoon 
  • White sugar, 1 tablespoon 
  • Water, 1/2 cup 
  • Minced garlic, 2 teaspoons 
  • Kosher or coarse-grained salt, 2 1/2 teaspoons 
  • Freshly ground pepper to taste
  • Olive or vegetable oil, 1 cup 
  • Pinch dried oregano,1 generous 

For Salad:

  • Romaine lettuce (chopped), 5 cups
  • Iceberg lettuce (chopped), 5 cups 
  • Gorgonzola cheese,3 ounces
  • Thinly Sliced Prosciutto,4 ounces
  • Red onion, 1 small (thinly sliced)
  • Vegetable oil (for cooking the prosciutto), 1/2 cup


Step 1

Blend all the ingredients except the oil and oregano together in the jar of a blender. With the blender running, slowly add the oil in a steady stream. Blend until smooth. After turning off the blender, add the oregano and pulse 2-3 times or until combined. Remove and set aside.

Step 2

Over medium-high heat, heat the vegetable oil in a large skillet. As soon as the pan is hot, add the prosciutto and cook until it is brown and crispy. Once cooked, remove with a slotted spoon and drain on a paper towel. Place aside.

Step 3

Toss the lettuce with the cheese, onions, and crispy prosciutto in a large bowl. Drizzle some of the salad dressing on top and toss to combine. Serve immediately with additional dressing on the side. Refrigerate leftover dressing. Serves 10-12 people.

Maggiano’s Salad Recipe

Type: Side Dish

Cuisine: American

Recipe Yield: 8 Servings

Preparation Time: 20M

Cooking Time: 0M

Total Time: 20M

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