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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Olive Garden Salad Recipe

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This recipe for Olive Garden Salad is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Bag Dole American Blended salad mix
4-5 slices of red onion
4-6 black olives
2-4 pickled pepperoncini
½ cup croutons
1 small sliced tomato
Freshly grated Parmesan cheese

Dressing:
½ cup mayonnaise
⅓ cup white vinegar
1 t. vegetable oil
2 T. corn syrup
2 T. grated Romano cheese
1 minced garlic clove
½ t. Italian seasoning
½ t. parsley flakes
2 T. grated Parmesan cheese
Sugar (optional)
Directions:
Directions:
1. Chill a glass salad bowl in freezer for at least 30 minutes.
2. For dressing, mix all ingredients in a blender until well mixed (add a little sugar if too tart). Chill in refrigerator for 30 minutes.
3. Place the salad mix in chilled bowl. On top, layer red onions, black olives, pepperoncini, tomatoes and croutons. Add freshly grated Parmesan cheese.
4. Drizzle with dressing and serve.
Personal Notes:
Personal Notes:
This salad is always a favorite and sure to please. Have a supply of breath mints on hand for after dinner!

 

 

 

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