Olive Garden Insalata Recipes

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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



Olive Garden-Style House Salad image

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.

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

OLIVE GARDEN INSALATA

This is a copycat recipe for Olive Garden's Insalata (the salad they serve tableside). Time does not include the 24 hour chill time.

Provided by Member 610488

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12



Olive Garden Insalata image

Steps:

  • Put dressing ingredients into a bottle and shake well. Refrigerate 24 hours before using.
  • Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce the red onion, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Insalada Dressing on top, shaking before using.

Nutrition Facts : Calories 60.6, Fat 1.2, SaturatedFat 0.2, Sodium 91.5, Carbohydrate 11.8, Fiber 2.6, Sugar 5.4, Protein 1.7

8 ounces Paul Newman's Vinegar and Oil Dressing
1 garlic clove, peeled and minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon sugar
1 (16 ounce) bag prepared mixed salad greens (American Blend Dole Salad)
5 slices red onions
6 black olives
4 banana peppers
1/2 cup crouton
1 small tomatoes, quartered
freshly grated parmesan cheese (optional)

OLIVE GARDEN MUSSELS DI NAPOLI

After trying OG's Mussels di Napoli one afternoon I decided to try to replicate it at home. We had this for dinner last night with a big salad and a side of crusty french bread - it was perfect!

Provided by Wildflower5656

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10



Olive Garden Mussels Di Napoli image

Steps:

  • In a non-stick pan gently cooking the garlic together with the olive oil until the garlic gets soft and turns translucent.
  • Meanwhile, in a large saucepan combine mussels (which have been cleaned, debearded and picked over, if necessary), wine and butter. Add garlic and any remaining olive oil.
  • Cover the pot and bring to a simmer over medium heat. Mussels are cooked when all shells are open. Discard any that do not open.
  • Add all remaining ingredients, stir carefully (mussels will easily dislodge from their shells) and simmer gently on low for approximately two minutes.
  • Serve in bowls with plenty of bread to soak up the delicious juices!

2 lbs mussels
1 cup white wine
1/2 cup salted butter
5 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 tablespoon parsley paste
1 tablespoon italian seasoning
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper

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