Tuesday, June 23, 2009

Copy That! - Olive Garden Salad

This salad is so good!

I now live in a place where there are no Olive Gardens (I know, hard to believe)
, and my favorite part of going there was the salad. So I was very excited when I saw this recipe in the newest Food Network magazine (June/July 2009). My husband and I both really liked the homemade version, but he thought it tasted like the real deal, and I thought it was so close but something was missing. Either way, it's a great summer salad!

Serves 4.


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 actually just used Romaine)
  • 1/4 red onion, thinly sliced
  • 4 small pickled peppers, such as pepperoncini (I used sliced,mild banana peppers, chopped)
  • 1 small vine-ripened tomato, quartered
  • 2 tablespoons sliced black olives (I used about 10 whole black olives, but I REALLY like black olives)
  • 1/2 cup large croutons
  • 1 tablespoon grated parmesan cheese


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, and toss.


Abby said...

Miracle Whip?! I'd have never guessed.

Jamie said...

This salad looks so tasty! Great post!