Olive Garden Salad

100th Anniversary Cookbook

Who: Iroquois Memorial Hospital Auxiliary
Cost: $12 includes shipping
Details: Soft-backed, spiral bound
Pages of recipes: 92
Send checks to: Iroquois Memorial Hospital Auxiliary,
c/o Donna Suver, 1353 N 1450 East Road, Onarga, IL 60955

Olive Garden Salad

Course Salad
Servings 4

Ingredients

  • 1 bag Dole American Blended salad mix
  • 4-5 slices red onion
  • 4-6 black olives
  • 2-4 pickled pepperoncini
  • 1/2 c. croutons
  • 1 small sliced tomato
  • freshly grated Parmesan cheese

DRESSING

  • 1/2 c. Mayonnaise
  • 1/3 c. White vinegar
  • 1 t. vegetable oil
  • 2 T. corn syrup
  • 2 T. grated Romano cheese
  • 1 minced garlic clove
  • 1/2 t. Italian seasoning
  • 1/2 t. parsley flakes
  • 2 T. grated Parmesan cheese
  • sugar optional

Instructions

  • Chill a glass salad bowl in freezer for at least 30 minutes.
  • For dressing, mix all ingredients in a blender until well mixed (add a little sugar if too tart).
  • Chill in refrigerator for 30 minutes.
  • Place the salad mix in chilled bowl.
  • On top, layer red onion, black olives, pepperoncini, tomatoes and croutons.
  • Add freshly grated Parmesan cheese.
  • Drizzle with dressing and serve.