I would say that this recipe is really, quite close to the original Olive Garden salad. Not totally there, but so close. Unfortunately I overdressed my salad, but other than that, it was definitely enjoyed by all.
For the dressing:
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons Miracle Whip
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning
For the salad:
1 10-ounce bag American salad blend (I used fresh romaine lettuce)1/4 red onion, thinly sliced
4 small pickled peppers, such as pepperoncini (I omitted) 1 small vine-ripened tomato, quartered
2 tablespoons sliced black olives
1/2 cup large croutons
1 tablespoon grated Parmesan
Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons Miracle Whip
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning
For the salad:
1 10-ounce bag American salad blend (I used fresh romaine lettuce)1/4 red onion, thinly sliced
4 small pickled peppers, such as pepperoncini (I omitted) 1 small vine-ripened tomato, quartered
2 tablespoons sliced black olives
1/2 cup large croutons
1 tablespoon grated Parmesan
Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.
Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.
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