Wednesday, December 23, 2009

Olive Garden Salad

Olive Garden Salad

Olive Garden Salad Dressing:

½ c. mayonnaise 1/3 c. white vinegar

1 tsp vegetable oil 2 Tb. corn syrup

2 Tb. Parmesan cheese 2 Tb. Romano cheese

¼ tsp garlic salt – or one clove garlic, minced

½ tsp Italian seasoning ½ tsp parsley flakes

1 Tb. lemon juice


1 large head romaine lettuce

slices red onion

black olives

2-4 banana peppers

2 small tomatoes, quartered

½ c. croutons

freshly grated Parmesan cheese

For homemade croutons:

4 slices sandwich bread

1 clove garlic, minced

3 Tb. butter

salt and pepper

dried parsley flakes

Mix all dressing ingredients in a blender until well mixed. If this is a little too tart for your own personal tastes, add a little extra sugar.

Chill one salad bowl in freezer for at least 30 minutes. Put lettuce in bowl. Place on top of lettuce red onions, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.

For the homemade croutons:

Cut off crusts of sandwich bread, and cut bread into cubes. Melt butter in small saucepan and add minced garlic. Toss sandwich cubes in the butter and spread out in a pan. Sprinkle salt and pepper and parsley flakes to taste. Bake for 15 minutes at 350°, turning half way through baking.

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