Maggiano's Chop Salad

So I had a fabulous dinner with our friends tonight. When we planned on grilling out, I asked what I could bring.

Salad. So let me share...

Maggiano's Chop Salad

Salad
8 oz chopped iceberg lettuce
2 oz diced plum tomatoes
1 oz sliced scallions
2 oz crumbled blue cheese
2 oz crispy prosciutto (pan seared until crispy- no need to add oil to the pan)
1/4 Avocado

Garnish
Avocado and prosciutto

Dressing
1 ounce Colman's Dry mustard (the secret ingredient. My grocery stores have it with the mustard (and ketchup and pickles, and i usually buy a 2 oz jar and use half of it for this.)
1/3rd cup granulated sugar
3/4 cup water
1 oz garlic (minced)
1/4 cup red vinegar
1 cup white vinegar
salt- to taste
1 quart corn oil
1 cup EVOO (extra virgin olive oil)
2 tsp fresh ground black pepper
2 tsp ground red pepper flakes
1 tsp fresh oregano

This makes 2 quarts of salad dressing! I literally use my sweet tea pitcher. Its marked 1 qt and 2 qt, and i pour the corn oil into the 1 qt level, then measure and add the rest in. and whisk until all combined. i store it in gatorade bottles, or anything that i can run through the dishwasher with a tight lid, maybe an old pickle jar.

Mmmm! Mmm! Good!
(keep refridgerated. but since you use a lot of corn oil, it doesn't get all hard in the fridge like other dressings made with only olive oil. and the corn oil keeps the cost down.)