Olive Garden Salad And Dressing Recipes

OLIVE GARDEN-STYLE HOUSE SALAD

Steps:

• Make the dressing: Combine the olive oil, vinegar, Miracle Whip, lemon juice, parmesan, garlic salt, Italian seasoning and 1 to 2 tablespoons water in a blender or food processor. Puree until smooth.
• Make the salad: Place the salad blend in a large bowl and top with the red onion, pepperoncini, tomato, olives, croutons and cheese. Drizzle with the dressing and gently toss.

OLIVE GARDEN SALAD RECIPE

Steps:

• Chill one salad bowl in freezer for at least 30 minutes.
• Place bag of salad in bowl.
• On top of the lettuce put red onion, black olives, banana peppers, tomatoes, and croutons.
• Add some freshly grated Parmesan cheese if you like.
• Add plenty of Olive Garden Salad Dressing. Luckily we have that recipe, too. :)

COPYCAT OLIVE GARDEN SALAD DRESSING RECIPE

Steps:

• Using a whisk or dressing mixer, mix all ingredients until thoroughly combined. Refrigerate for at least an hour to marinate flavors.
• Use right away, or can be stored in and airtight container, in the refrigerator for about 3 weeks.

OLIVE GARDEN SALAD DRESSING

Steps:

• Mix all ingredients in a blender until well mixed.
• If this is a little to tart for your own personal tastes please add a little extra sugar.

OLIVE GARDEN SALAD DRESSING RECIPE

Steps:

• Using a cheese grated, grate the parmesan cheese.
• Add the olive oil, white wine vinegar, parmesan cheese, mayonnaise, lemon juice, garlic salt and Italian seasoning to the blender.
• Use the pulse feature or blend option and blend until smooth and everything is well mixed together.
• Serve immediately, or store in the fridge.

"OLIVE GARDEN" SALAD AND DRESSING RECIPE

Steps:

• For the dressing: Mix the first eleven ingredients in a blender until well mixed. If this is a little to tart for your own personal taste, add 1 Tablespoon of sugar.
• For the salad: Pour 1/2 package of the salad blend into a large salad bowl. Top with 1/2 of the onion, olives, banana peppers, croutons and tomatoes. Add dressing to taste and toss well. Add the other 1/2 bag of salad and more dressing to taste. Toss well. Top the salad with the remaining onion, olives, banana peppers, croutons and tomatoes. Pass the grated Parmesan cheese and black pepper mill at the table.

COPYCAT OLIVE GARDEN SALAD & DRESSING

Steps:

• In a small bowl, whisk together olive oil, mayonnaise, vinegar, lemon juice, and Karo syrup.
• Add grated Parmesan, garlic salt, Italian seasoning, and parsley. Whisk until well combined.
• Use immediately, or refrigerate until serving time.
• Place iceberg lettuce, Romaine lettuce, tomatoes, black olives, and pepperoncini peppers in a serving bowl; toss to combine. Place red onion slices on top. Sprinkle with Parmesan cheese.
• Drizzle desired amount of salad dressing over salad mixture (you won't need all of the dressing). Top with croutons.
• Serve immediately and enjoy.
• Grated Parmesan is key in this recipe, both in the dressing and salad itself. Shredded Parmesan just doesn't bring the same texture and flavor, especially to the dressing.
• If you'd like a milder pepper, whole or sliced banana peppers can be substituted for the pepperoncini peppers if you prefer.
• The dressing will keep in the refrigerator just fine for about a week or so.

COPYCAT OLIVE GARDEN HOUSE SALAD & ITALIAN DRESSING

Steps:

• Mix all dressing ingredients together in a bowl and whisk thoroughly - refrigerate until serving (best to put in a container you can shake to mix)
• In large serving bowl, mix together iceberg and romaine lettuce
• Add in tomatoes, olives, red onion and pepperoncinis
• Top with croutons and freshly grated parmesan cheese
• Serve with dressing made earlier