Maggiano's Little Italy Chop Salad

When it comes to salads, the McCain family is in love with the chop salad at Maggiano's Restaurant. Well, it is a long drive to Denver to enjoy the wonderful salad, so I found the recipe, changed it some and created the loved salad here at home. My brother Ryan came for a visit and told me it tasted just like it, so it must be true. For those strange people who don't like blue cheese, I promise you will love it in this salad, just ask my blue cheese hating husband! The recipe for the dressing makes a ton, so I always half the recipe, still having plenty for a couple other salads later in the month! (It stores well in the refrigerator.)

Maggiano's Little Italy Chop Salad
adapted from http://www.razzledazzlerecipes.com

8 ounces chopped iceberg lettuce, in 1/2-inch dice
2 ounce diced plum tomatoes, in 1/2-inch dice
1 ounce sliced scallion, in 1/8-inch slivers
8 ounce container crumbled Danish blue cheese
1/2 ounce crispy prosciutto, pan fried and chopped
2 avocados
1 teaspoon crispy prosciutto
3 ounces dressing (recipe follows) or how ever much you want

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

Combine mustard, sugar, water, garlic, red and white vinegar and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend. Add remaining ingredients and stir with wire whisk. Store in sealed containers in refrigerator. This makes 2 quarts of dressing.

Place lettuce in large mixing bowl Add all the ingredients mix well. Add dressing and mix well.