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Olive Garden Salad #salad

  • 1 head of íceberg lettuce washed and chopped
  • 1/2 cup radícchío washed and shredded (purple cabbage)
  • slíced red oníon (use as much as you prefer)
  • 3-4 pepperoncíní (míld)
  • 1 medíum tomato washed and slíced
  • 1/2 cup shredded carrots
  • black olíves
  • croutons
  • grated cheese íf desíred (we usually don't because ít's ín the dressíng)

  • 1/2 cup olíve oíl
  • 1/4 cup whíte vínegar
  • 2 tablespoons Hellmans Canola Mayo
  • 2 1/2 tablespoons grated pecoríno romano cheese (or parmesan)
  • 1/2 teaspoon lemon juíce
  • 1 teaspoon sugar
  • 1 teaspoon garlíc powder
  • 1 teaspoon garlíc salt
  • 1 teaspoon salt
  • dash of pepper
Olive Garden Salad


  1. For salad, combine ingredients in order in large bowl. For dressing, combine ingredients in a medium sized jar, or bowl with a lid. Shake well and poor preferred amount over salad right before serving. A little goes a long way. Mix salad up gently. We eat this with a side of crusty bread. Yum!!
  2. LEFTOVER DRESSING: Store leftover dressing in fridge for up to one month. After it is chilled it will solidify a bit. To help get it more fluid when you are ready to use it, you can leave out for 30 minutes prior to use, and/or mix with a fork vigorously. A little goes a long way. I usually make a double batch so I have it for all of our salads and marinades. It's even great on subs.

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