Italian Chopped Salad

I tried to duplicate a salad that I tasted at an Italian Restaurant in Jacksonville, FL. I’ve served  it several times at catering jobs and family dinners ; feedback has been 100% positive!  You may substitute bacon for the prosciutto, and if you are in a big hurry, I've found that you can purchase cooked and crumbled bacon in packages at the grocery store; it is good and it is a big timesaver. 

24 Servings

1 12 oz. package prosciutto

1 head iceberg lettuce

1 head romaine lettuce

3 cups spring mix

4 Roma tomatoes, chopped

1 1/2 cups crumbled gorgonzola

1/2 red onion, finely chopped

3 avocados, chopped

2 cups RESTAURANT STYLE ITALIAN SALAD DRESSING (recipe below)

Spread the prosciutto out onto a large cookie sheet and bake at 350° for 10-15 minutes or until crisp. Let cool then crumble and set aside. If you can’t find prosciutto you can substitute crisp crumbled bacon.

Chop the three kinds of lettuce in small pieces and place in a large salad bowl. Stir in the tomatoes, Gorgonzola, and red onion; toss. Mix a little of the salad dressing with the chopped avocados, add the dressing (you probably won’t need all of it) and the prosciutto and serve.

Restaurant Style Italian Salad Dressing

Makes about 6 cups Dressing

1 1/2 cups white wine vinegar

1 cup water

1 1/2 cups vegetable oil

3/4 cup corn syrup

1 1/2 tablespoons sugar

6 tablespoons Parmesan cheese, (the cardboard kind in the green container is okay for this)

1 package (2 ounce) dry pectin

2 tablespoons salt

1 tablespoon lemon juice

3 cloves finely chopped garlic

1 teaspoon dried parsley

1 teaspoon dried oregano

1 teaspoon crushed red pepper flakes

 Place all of the ingredients into blender container.  Put the lid on and and blend for at least 30 seconds. Refrigerate at least 2 hours before serving.  Shake well before using.