Once the farro has cooked through, pour it into a large salad bowl and allow it to cool for 5 to 10 minutes. Once cooled, add in the artichoke hearts, roasted red peppers, …
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Serve this dressing on your favorite salad greens, or on a "chopped" salad like Maggiano's with romaine lettuce, crisp-fried prosciutto, tomatoes, blue cheese, and chopped avocados. Combine mustard, sugar, water, red and white vinegar, and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend for 2-3 minutes.
This Copycat Maggiano’s Chopped Salad is a life changer. No really, life changer. Jorge has always turned up his nose when I have tried to make salad for dinner…joking it was too healthy. So this week, I decided I would make one for myself and also do a thin crust pizza on the side for him.
When shopping for keto salad dressing, pay attention to the following: The first ingredient should be a type of fat, such as olive, avocado, or MCT oil. The ingredients should be as close to nature as possible, such as herbs, spices, lemon juice, and vinegar. Watch out for added sugars.
1 cup (240 ml) of light olive oil 4 Tbsp (60 ml) of red wine vinegar 1/2 tsp of salt 1/4 tsp of ground black pepper 1 Tbsp (15 ml) of Dijon mustard Instructions Combine all ingredients in a dressing container with a lid. Shake vigorously and let rest for 30 minutes to allow the flavors to develop. Store in the refrigerator for up to 7 days.