Olivegardeninsalata Recipes

OLIVE GARDEN SALAD

Olive Garden Salad image

This Olive Garden salad recipe is a copycat of the restaurant favorite with lettuce, tomatoes, olives, onion and croutons, all tossed with a creamy Italian dressing. Serve this salad as a hearty side dish, or add some grilled chicken to make it a meal!

Provided by Sara Welch

Categories Salad

Time 21m

Number Of Ingredients 17

Ingredients

12 ounce bag iceberg salad mix
2 Roma tomatoes (sliced)
1/4 cup red onion (thinly sliced)
1/2 cup pepperoncini peppers (whole)
1/2 cup black olives
3/4 cup croutons
1/4 cup parmesan cheese (shredded or shaved)
1 packet Italian dressing mix
3/4 cup olive oil
1/3 cup white wine vinegar
1/4 cup water
1/2 teaspoon sugar
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 tablespoon mayonnaise

Steps:

Place the salad mix, tomatoes, red onion, pepperoncini, olives, croutons and parmesan in a large bowl.
Whisk all the ingredients together until smooth.
Pour 2/3 cup dressing over the salad. Toss to combine, then serve.

Nutrition Facts : Calories 167 kcal, Carbohydrate 6 g, Protein 1 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 432 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

OLIVE GARDEN SALAD (COPYCAT)

Olive Garden Salad (Copycat) image

My whole family loves Olive Garden's Salad! There are already a couple of recipes here for the dressing, so here is a recipe for the salad itself.

Provided by Halcyon Eve

Categories Greens

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 (12 ounce) bag iceberg garden salad
1/4 small red onion, sliced paper-thin
6 -12 pitted black olives
6 mild pepperoncini peppers
1 -2 small roma tomato, sliced
1/2 cup crouton
Italian dressing (or use a recipe for Olive Garden's House Dressing)
freshly grated parmesan cheese, to taste
fresh ground black pepper, to taste

Steps:

In a large glass or wooden salad serving bowl, toss together the lettuce mix, onion slices, olives, pepperoncini, tomatoes, and croutons. Add dressing and toss to combine.
Serve with fresh Parmesan cheese and black pepper to taste.

OLIVE GARDEN-STYLE HOUSE SALAD

Olive Garden-Style House Salad image

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

Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons Miracle Whip
1 tablespoon fresh lemon juice
2 tablespoons grated parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning
1 10-ounce bag American salad blend
1/4 red onion, thinly sliced
4 small pepperoncini or other pickled peppers
1 small vine-ripened tomato, cut into wedges
2 tablespoons sliced black olives
1/2 cup large croutons
1 tablespoon grated parmesan cheese

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.

OLIVE SALAD FOR MUFFALETTAS

Olive Salad for Muffalettas image

I created this olive salad recipe after a vacation to New Orleans. Muffaletta sandwiches are fabulously addictive! Sometimes I will assemble the sandwiches and broil them open faced until the meat is crisped and the cheese melted and toasty. Enjoy!

Provided by Beth Stone Strachan

Categories Side Dish Sauces and Condiments Recipes

Time 10m

Yield 8

Number Of Ingredients 11

Ingredients

1 (6 ounce) can black olives, drained
1 (5 ounce) jar pitted green olives, rinsed and drained
1 (6.5 ounce) jar marinated artichoke hearts, undrained
1 small red onion, chopped
¼ cup red wine vinegar
½ cup olive oil
1 teaspoon dried minced garlic
½ teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
¾ teaspoon black pepper

Steps:

Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.

Nutrition Facts : Calories 193.2 calories, Carbohydrate 6 g, Fat 19.3 g, Fiber 2.1 g, Protein 1.5 g, SaturatedFat 2.4 g, Sodium 692.2 mg, Sugar 0.4 g

VEGETABLES WITH OLIVADA

Vegetables with Olivada image

Provided by Giada De Laurentiis

Categories side-dish

Time 5m

Yield 4 servings (1 cup olivada)

Number Of Ingredients 11

Ingredients

1 can medium, pitted, black olives, drained
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
1 small clove garlic, coarsely chopped
Salt and freshly ground black pepper
3 carrots, peeled and cut into 2 by 1/2-inch sticks
1/2 hothouse cucumber, cut into 2 by 1/2-inch sticks
1 large fennel bulb, trimmed, halved and sliced into 1/2-inch pieces
1 cup cherry tomatoes

Steps:

Place all ingredients, except the salt and pepper in the bowl of a food processor. Blend until the mixture is chunky, scraping down the inside of the bowl, if necessary. Season with salt and pepper, to taste.
Transfer the olivada to a small dipping bowl and place on a serving platter. Arrange the carrots, cucumber, fennel, and cherry tomatoes around the olivada. Serve.

OLIVE GARDEN LASAGNA

Olive Garden Lasagna image

I received an email this morning with a couple Olive Garden Copycat recipes in it. Here is one of them.

Provided by senseicheryl

Categories Vegetable

Time 1h20m

Yield 1 9 x 13 inch pan, 12 serving(s)

Number Of Ingredients 23

Ingredients

1/2 lb sweet butter (or 1/2 lb. salted butter)
12 ounces heavy cream
fresh ground white pepper
1 1/2 cups fresh parmesan cheese, grated
1 pint ricotta cheese
2 ounces romano cheese, grated
3 ounces mozzarella cheese, shredded
2 tablespoons green onions, sliced
2 teaspoons fresh parsley, chopped
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 1/4 cups alfredo sauce, cooled
4 cups broccoli florets
2 cups carrots, sliced 1/4-inch
4 cups mushrooms, fresh, sliced 1/4-inch
2 cups red bell peppers, diced
1 cup green bell pepper, diced
1 cup yellow onion, diced
2 cups zucchini, sliced
1 (18 ounce) box lasagna noodles
18 slices mozzarella cheese, 1/2 oz. each

Steps:

Lay out enough dry lasagna strips in a 9 x 13-inch pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until barely "al dente" and drain.
ALFREDO SAUCE: Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pot and heat until butter is completely melted, then stir in Parmesan until melted and blended. Remove top pot and set aside to cool.
RICOTTA CHEESE MIX: Combine all ingredients in a bowl and blend thoroughly with a rubber spatula. Set aside at room temperature.
VEGETABLES: Combine all veggies and mix well.
ASSEMBLY: Coat the bottom and sides of a 9x13 baking dish with vegetable spray. Lay out cooked lasagna strips (about 4) to cover entire bottom. Spread 1 1/4 cup of the Ricotta mix evenly over the strips. Top with 8 cups of vegetable mix and spread out evenly. Lay out 9 of the mozzarella slices to cover the veggie layer. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1-1/4 cup ricotta cheese mix to finish.
COOKING: Spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375 degree oven for about an hour or until the internal temperature is 165 degrees. Remove from the oven and allow to sit for a few minutes, covered, before cutting and serving. Immediately prior to serving, heat the reserved portion of Alfredo Sauce and ladle the hot sauce over each slice of lasagna as it is served.