OLIVE GARDEN-STYLE HOUSE SALAD
For many customers, Olive Garden's all-you-can-eat salad is even better than the bottomless basket of breadsticks. The dish has been on the menu since the first restaurant opened in 1982, and it has become so popular over the years that Olive Garden started selling the dressing in grocery stores in 2017. The secret to re-creating the texture at home: a few spoonfuls of Miracle Whip.
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the dressing: Combine the olive oil, vinegar, Miracle Whip, lemon juice, parmesan, garlic salt, Italian seasoning and 1 to 2 tablespoons water in a blender or food processor. Puree until smooth.
- Make the salad: Place the salad blend in a large bowl and top with the red onion, pepperoncini, tomato, olives, croutons and cheese. Drizzle with the dressing and gently toss.
GLOBAL HOUSE SALAD
Steps:
- Heat oven to 350°. Mix walnuts and honey in a shallow baking dish. Bake until golden, about 10 minutes. Remove; set aside. Cut pear into thin slices. Combine nuts, pear, lettuce and cheese in a bowl. Whisk dressing ingredients in another bowl. Divide salad between 2 serving bowls; drizzle each with 2 tbsp of the dressing.
GLOBAL HOUSE SALAD
Provided by Jadine Sayer
Categories Salad Cheese Dairy Fruit Leafy Green Nut Vegetarian Quick & Easy Blue Cheese Walnut Healthy Lettuce Self
Yield Makes 2 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Mix walnuts and honey in a shallow baking dish. Bake until golden, about 10 minutes. Remove; set aside. Cut pear into thin slices. Combine nuts, pear, lettuce and cheese in a bowl. Whisk dressing ingredients in another bowl. Divide salad between 2 serving bowls; drizzle each with 2 tablespoon of the dressing.
GLOBAL HOUSE SALAD
This makes a special salad you would be proud to serve to company or delighted to bring to work for lunch. Don't leave out the blue cheese, it really ties all the flavors together and it is just not the same without it. From Self magazine
Provided by cookiedog
Categories Salad Dressings
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F Mix walnuts and honey in a shallow baking dish. Bake until golden, about 10 minutes. Remove; set aside.
- Cut pear into thin slices.
- Combine nuts, pear, lettuce and cheese in a bowl.
- Whisk dressing ingredients in another bowl.
- Divide salad between 2 serving bowls; drizzle each with 2 tablespoon of the dressing.
Nutrition Facts : Calories 552, Fat 48.6, SaturatedFat 7.1, Cholesterol 6.3, Sodium 127.3, Carbohydrate 28.9, Fiber 4.6, Sugar 20.5, Protein 6.7
RESTAURANT-STYLE HOUSE SALAD
This is a recipe from a St. Louis based pasta restaurant chain and I have served this many time to rave reviews. I always the double the recipe.
Provided by BEBBEE
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. Toss together.
- Prepare the dressing by whisking together the olive oil, red wine vinegar, salt, pepper and cheese. Refrigerate until chilled and pour over salad to coat. Toss and serve.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 17.4 g, Cholesterol 9.8 mg, Fat 28.5 g, Fiber 5.7 g, Protein 8.9 g, SaturatedFat 5.5 g, Sodium 975.9 mg, Sugar 4.5 g
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