Tuesday, October 04, 2011

Italian Dressing and Salad (Olive Garden Style)

My husband loves the salad at Olive Garden! Be sure to chill the salad and serving bowls and forks thoroughly before serving.


1 1/2 cup bottled Italian salad dressing (Wishbone)
2 tablespoons Parmesan cheese (Kraft)
2 tablespoons sugar
1 large egg, raw (you can also use Egg Beaters)
1/4 cup oil

Blend dressing, cheese, sugar and egg in blender on high speed 1/2 minute or until smooth. Pour this mixture into the top of a double boiler and add oil. Stir gently with a whisk over gently boiling water until it begins to thicken and egg is completely cooked. Chill several hours or overnight before using. If the dressing is too thick, add more Italian dressing as needed.


10-ounce bag American salad blend
1/4 red onion, thinly sliced
4 small pepperoncini, lightly dried
1 small vine-ripened tomato, quartered
2-3 whole black olives
1/2 cup large croutons
2-4 tablespoons grated Romano cheese, to taste

Toss salad, onion, pepperoncini, tomato and olives in a chilled salad bowl. Right before serving, add croutons and toss with Italian dressing (to taste). Sprinkle cheese over top and serve immediately!

No comments:

Blog Archive