Maggiano’s Chopped Salad Copycat Recipe (and that irresistible dressing!)

 

It had been years since my last visit to Maggiano’s Little Italy, but one bite of their chopped salad stayed with me. The crisp romaine, juicy tomatoes, creamy avocado, salty bacon, and pungent blue cheese created something truly special. When this copycat recipe landed in my lap, I headed straight to the kitchen. One taste of the dressing and I was hooked — it’s bright, zesty, garlicky, and cheesy with just the right touch of heat. You’ll want to put it on everything, from wedge salads to grilled veggies.

Maggiano’s Chopped Salad Copycat

1 T. sugar

1 t. dry mustard

½ t. freshly ground black pepper

½ t. crushed red pepper flakes

½ t. dried oregano

¼ t. salt

1 clove garlic, finely grated

⅛ c. red wine vinegar

⅛ c. white vinegar

⅛ c. water

⅓ c. vegetable oil

⅓ c. extra virgin olive oil

⅓ c. grated Parmesan cheese

 Salad Ingredients:

3 romaine hearts, chopped

1 pt. cherry tomatoes, halved

¼ c. crumbled blue cheese

4 strips bacon, cooked and crumbled (or crispy prosciutto)

3 large avocados, chopped into chunks

 Add all dressing ingredients to a mini food processor or blender and process until smooth and emulsified.

 Refrigerate until ready to use (it keeps beautifully for up to a week).

 In a large bowl, combine the chopped romaine and halved cherry tomatoes. Drizzle with dressing and toss to coat. Add the avocado chunks, crumbled blue cheese, and crispy bacon. Gently mix until just combined. Serve immediately and enjoy every flavorful bite!

 This salad delivers the perfect mix of fresh, crunchy, creamy, and salty elements. It’s hearty enough for a main dish yet elegant enough for guests. 

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