Olive Garden Salad Dressing with their classic tossed salad brings their ayce bowl  of  yumminess into your  home, DIY.

Olive Garden Salad Dressing

By Sue Lau | Palatable Pastime

Olive Garden Salad Dressing with their big bowl salad  is my recipe of the day with the blogging group Supper  Club Saturday. We group together to a potluck of our recipes from  the past month. There will generally be a variety.

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Olive Garden Salad Before Adding Dressing

I thought I would give  you a good look at the salad itself before I tossed it with the dressing.

The salad has basic ingredients of a lettuce mix, red onion,  black olives, croutons, pepperoncini, and finely shredded Parmesan cheese. Make sure you add plenty of the veggies and stuff- the restaurant bowls always run out, don’t they?

Olive Garden  Salad Dressing in a Cruet

Here is a picture of the dressing in  a cruet, since  once it gets on the salad it is harder to see.

The dressing is very creamy  and flavorful, just as you’d expect.  I taste tested  the dressing against a purchased bottle.  And I also looked  over the ingredients. If something wasn’t needed,  I didn’t add it. And this dressing tastes pretty much dead on.

Olive Garden Salad Tossed with Dressing

Here the dressing is tossed with the salad. The proper way is to drizzle on the  dressing and then lift the lettuces from underneath. So that they tumble like laundry in a dryer.

This is to keep from bruising  the lettuces or weighing it down. If you put all the dressing dumped in  one spot and try to stir, it will not be as light.

Your  dressing should  keep fine in the fridge for several weeks if  you  don’t  use  it all. I have an antipasto salad coming up that uses this dressing as well.  Look for it soon! We love Italian dressing around here.

Great for pizza night!

Supper Club Saturday

Welcome to Supper Club Saturday #2 (February 2022)

• Easy In A Minute Super Thick Mayonnaise from Sneha’s Recipe
• Leftover Turkey Salad (Sandwiches) from Making Miracles
• Olive Garden Salad Dressing from Palatable Pastime
• Pork Tenderloin with Roasted Grapes from A Day in the Life on the Farm
• Ratatouille with Cheese from Patyco Candy Bar
• Rose Chia Pudding from Magical Ingredients
• Steak Diane from Art of Natural Living

Olive Garden Salad Dressing

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Olive Garden Salad Dressing

Olive Garden Salad Dressing

Sue Lau

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Salad, Salad dressings

Cuisine American, Italian

Servings 4

Calories 508 kcal

Equipment

• 1 Blender

Ingredients

  

1x2x3x

Salad (4 servings):

• 11 ounce package chopped salad
• 1 roma tomato
• 3 slices red onion (separated into rings)
• 6 pitted black olives
• 4 pepperoncini
• 1/2 cup croutons
• pinch salt
• pinch black pepper
• 1/4 cup finely shredded Parmesan cheese

Salad Dressing (1-1/2 cups):

• 1/2 cup white wine vinegar
• 6 tablespoons freshly grated Parmesan cheese
• 6 tablespoons mayonnaise
• 1 tablespoon garlic paste
• 3 teaspoons granulated sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon diced pimiento peppers
• 1/2 teaspoon annato oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup extra virgin olive oil

Instructions

 

Salad:

• Arrange salad ingredients in a large bowl.

Dressing:

• Place all ingredients except the olive oil in a blender and mix.
• With the blender running, add the oil in a thin stream through the chute and continue mixing until it emulsifies.
• To serve, toss desired amount with salad.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 508kcalCarbohydrates: 13gProtein: 7gFat: 48gSaturated Fat: 9gPolyunsaturated Fat: 13gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 18mgSodium: 791mgPotassium: 283mgFiber: 1gSugar: 5gVitamin A: 1234IUVitamin C: 35mgCalcium: 204mgIron: 2mg

Keyword Copycat Recipes, restaurant recipes

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