Olive Garden Salad & Dressing
adapted from Jamie Cooks It Up! and B.E.
2 romaine lettuce hearts (you just want the hearts, they will give you a crisp crunchy texture)
3 Roma tomatoes (I used halved cherry tomatoes; what I had on hand)
1/2 red onion
1/2 cup medium sized olives
1 cup croutons
1/4 cup Parmesan cheese (freshly grated is good)
2-4 pickled Pepperoncini
1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon Canola oil
2 Tablespoons corn syrup
1/4 cup Parmesan cheese
1/2 teaspoon minced fresh garlic
1/4 teaspoon garlic salt
1/2 teaspoon Italian Seasoning
1/2 teaspoon parsley, dried
1 Tablespoon lemon juice
1. Combine all dressing ingredients in a blender or small food processor and mix until well combined.
2. Wash and chop your lettuce, tomatoes and red onion. Add your olives, croutons and Parmesan cheese. Toss to combine.
3. Pour dressing over the top. Toss to coat and serve immediately. You may not need all the dressing; can save some for another salad.
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