Copycat Maggiano's Chopped Salad
This chopped salad combined fresh vegetables and a tangy dressing to make a restaurant classic.
Ingredients
Dressing
- 2.5 tbsp White wine vinegar
- 2 tbsp Olive oil
- 2 tbsp Red wine vinegar
- 1 tsp Granulated sugar
- 1 tsp Minced garlic
- 1/2 tsp Dried oregano
- 1 tbsp Water
- Pinch of salt
Salad
- 3 oz Bacon
- 1/2 cup Bleu cheese
- 1 Avocado, sliced
- 1 Roma tomato, diced or sliced cherry tomatoes
- 1/2 head Iceberg lettuce
- Sliced green onions Optional
Instructions
- To prepare the dressing: Combine all the dressing ingredients in a sealable container, like a small ball jar, and shake to combine.
- Fry the bacon on medium-high heat until crispy. Chop into bite size pieces.
- Add the diced lettuce to a medium size bowl or serving dish, large enough to hold all of the lettuce with some extra room. Pour all of the dressing over the lettuce and stir to combine. I used a fork, but salad tongs will work well too.
- Pile the bacon in a circle in the middle of the salad. In a circle around the bacon, add the diced tomato or sliced cherry tomatoes. In a final circle around the tomatoes, add the bleu cheese crumbles. Finally, lay the sliced avocado on top of the bacon.
- Serve as is for an entree, or use salad tongs to combine all the ingredients and serve in individual sized bowls.