Olive Garden Salad

Who doesn't like the never ending salad bowl at Olive Garden? Now you can have it at home anytime you want.

12 oz bag iceberg salad mix

2 Roma tomatoes, sliced

¼ cup red onion, thinly sliced

½ cup pepperoncini whole peppers

½ cup black olives

¾ cup croutons

¼ cup parmesan cheese, shredded or shaved

DRESSING:

1 packet Italian dressing mix

¾ cup vegetable or canola oil

¼ cup olive oil

1 Tbs mayonnaise

⅓ cup white vinegar

¼ cup water

½ tsp sugar

½ tsp Italian seasoning

½ tsp salt

¼ tsp pepper

¼ tsp garlic powder

Using a whisk, mix all dressing ingredients until thoroughly combined.

Refrigerate at least one hour. Pour ⅔ cup dressing over the salad, toss and serve.

Can be stored in the refrigerator up to three weeks.

Iceberg Lettuce Salad

Very simple, and very nice.

Iceberg lettuce, torn up

Chopped fresh chives

Poppy seeds*

Dressing:

1 cup of oil

1/3 cup of vinegar

1 teaspoon dry mustard

1 teaspoon salt

2/3 cup sugar

Mix lightly with electric mixer, just enough to lightly thicken it.

*Either add the poppy seeds to the salad, or to the dressing for a nice poppy seed dressing. I usually add to the salad after dressing it.

Crunchy Tossed Salad

1/2  cup  vegetable oil
1/4  cup  sugar
2  Tbs  vinegar
1  tsp  salt
1/4  tsp  pepper
1  large  head  Iceberg lettuce, sliced
6  bacon strips, cooked, crumbled
1/3  cup  sliced almonds, toasted
1/4  cup  sesame seeds, toasted
4  green onions, sliced
3/4  cup  chow mein noodles

In a jar with a tight fitting lid (or blend in the blender), combine oil, sugar, vinegar, salt and pepper. Shake well. Chill for 1 hour.

Just before serving, combine lettuce, bacon, sesame seeds, onion, and almonds. Toss with dressing. Top with chow mein noodles.

Scott's Salad

I haven't a clue who Scott is. Just the name that came with the salad.

2  heads  Iceberg lettuce
2/3  cup  slivered almonds
3  Tbs  sugar
1  large  onion, sliced
1  sm  can  mandarin oranges, drained

Toast almonds and sugar together in a frying pan, over medium heat. Cut the lettuce with a knife into
1/2" strips. Combine with onion and oranges.

Dressing:
2/3  cup salad oil
1-1/2  tsp  salt
2  Tbs  parsley
Dash of pepper
5  Tbs  Sugar
5  Tbs  vinegar

Combine and toss with the salad.

Italian Chopped Salad

This is an old stand-by at our house. Usually I make a large bowl of this and we eat the entire salad as our supper. You can add just about whatever you have in the vegetable drawer.


1  head  Iceberg lettuce, chopped in small pieces
Several fresh broccoli spears, peel and use the stems
2  fresh zucchini
Several green onions
Green or red bell pepper, chopped
Shredded carrots, optional
Diced fresh tomato, optional
Sliced avocado, optional
Balsamic vinaigrette with 1/2  pkg  Sweet & Low sweetener
Salt and pepper to taste, optional

The lettuce should be chopped in 1/4-1/2 inch pieces, but the broccoli and zucchini should be very finely chopped. Chop the pepper and green onions into small pieces. (You can substitute red onion if you want.)

You can make your own balsamic vinaigrette very easily, or just use Wishbone’s dark balsamic vinaigrette, with a little Sweet and Low mixed into it.

This salad actually keeps fairly well to the next day, but of course, it is much better eaten right after you add the dressing. Use as much dressing as you like.

Crunchy Lettuce Salad

The toasted almonds, chow mein noodles, and sesame seeds add lots of crunch to this salad.


1/3  cup  sliced almonds
1/4  cup  chow mein noodles
 2  tsp  sesame seeds
1/2  cup  vegetable oil
1/4  cup  sugar
 2  Tbs  cider or white wine vinegar
1/2  tsp  salt
1/4  tsp  pepper
 8  cups  torn iceberg or romaine lettuce
 4  green onions with tops, diced
 5  strips  bacon, cooked and crumbled

In a baking pan, combine almonds, chow mein noodles and sesame seeds. Bake, uncovered, at 350° for 8-10 min, or until lightly toasted. Set aside. (Alternately, you can do this in a skillet on top of the stove. Just watch it carefully, and stir often, as it can burn easily.)

In a jar with a tight fitting lid, combine oil, sugar, vinegar, salt, and pepper; shake well.

In a large bowl, toss lettuce, onions and bacon. Just before serving, add almond mixture and toss.

The Pasta House Salad

1  head iceberg lettuce
1/2  head romaine lettuce
1  can artichoke hearts, drained, quartered
1  red onion, sliced thin
1  cup  chopped red pepper
2/3  cup  olive oil
1/3  cup  red wine vinegar
1  tsp  salt
1/4  tsp  black pepper
2/3  cup  parmesan cheese (the kind in the green can)

Toss together lettuces, artichokes, onions and pimento in a large bowl. Set aside.

Combine remaining ingredients in a container with a tight fitting lid. Shake vigorously until well blended. Pour dressing on salad and toss until well covered. Refrigerate the salad for 30 minutes (but no longer than that or it will get soggy) to marinate, prior to serving.