OLIVE GARDEN SALAD DRESSING - FOOD NETWORK KITCHEN'S COPYCAT
Make and share this Olive Garden Salad Dressing - Food Network Kitchen's Copycat recipe from Food.com.
Provided by mailbelle
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a blender or food processor; puree until smooth.
Nutrition Facts : Calories 159.3, Fat 16.5, SaturatedFat 2.6, Cholesterol 5.3, Sodium 137.3, Carbohydrate 2.2, Sugar 1.3, Protein 1.1
FRIED OLIVE SALAD
Steps:
- Combine the radicchio, romaine and onion in a large serving bowl.
- Drizzle with half of the Dressing and toss well. Top with the Fried Olives. Shave the cheese over the top with a vegetable peeler into thick curls. Drizzle the remaining Dressing over the top and serve immediately.
- Combine the Greek yogurt, mayonnaise, olive oil, vinegar, harissa, basil, oregano, salt, garlic powder and sugar in a small bowl and whisk to combine. Cover and refrigerate until ready to serve. (The dressing can be made earlier in the day, though you may need to thin it out with a teaspoon or two of water before serving.)
- Heat an inch of oil to 350 degrees F in a medium Dutch oven. Set a rack over a baking sheet and set aside.
- Spread the flour in a shallow bowl. Beat the eggs in a second shallow bowl with a pinch of salt and splash of water. In a third shallow bowl, toss together the breadcrumbs, Parmesan, basil, oregano, 1/4 teaspoon salt and a few grinds of pepper.
- Dredge the olives, a few at a time, in the flour, then the beaten egg, letting the excess drip back into the bowl. Dredge once more in both flour and egg, then roll in the breadcrumbs to coat thoroughly. Set the olives on a plate as you coat them.
- Once all the olives are breaded, add them to the oil a few at a time, stirring gently with a spider or slotted spoon, to keep them separate. Fry until golden brown and crisp, 2 to 3 minutes. Remove to rack. Season with salt, as needed.
OLIVE SALAD CLONE
A few years ago I tasted the olive salad on the Muffuletta in N'awlins and I knew I had to learn to make it. After many trials and errors I think maybe this one is pretty close.We eat it on and with just about anything.
Provided by Sageca
Categories Vegetable
Time P1DT1h
Yield 2 quarts
Number Of Ingredients 16
Steps:
- Whisk together reserved olive brine, oregano,pepper and vinegar until well combined. Whisk in olive oil in a slow steady steam.
- Chop first seven ingredients. Look at my picture to give you an idea of the appearance. Blend all ingredients in a bowl.
- Pour dressing over salad and refrigerate at least 24 hours to allow the flavours to blend. Seal in jars.
- Keep in refrigerator.
- I use my processor on the Pulse Mode to chop my ingredients; be careful not to pulverize them; you have to be able to see what you are enjoying.
- Cooking time means refrigerator time.
- I'm sure folks from that area might find my recipe strange but I tried to bring back that special taste here @ home.
Nutrition Facts : Calories 1724.6, Fat 178.4, SaturatedFat 24.6, Sodium 2473.4, Carbohydrate 38.6, Fiber 13, Sugar 11.1, Protein 6.3
OLIVE SALAD
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes enough for 1 sandwich
Number Of Ingredients 11
Steps:
- In a medium bowl, mix together both olive varieties, anchovy, and lemon juice. In a small bowl, whisk together oil and vinegar. Pour over olive mixture and add oregano, thyme, and parsley; toss to combine. Season with Tabasco, salt, and pepper. Cover and transfer to refrigerator; chill overnight before using.
MUFFULETTA OLIVE SALAD
This is my version of a famous New Orleans salad. Try it as a sandwich topping. Try it on toasted baguette slices, or make it deluxe with diced ham and salami. - Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 servings (1/4 cup each).
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices.
Nutrition Facts :
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COPYCAT OLIVE GARDEN SALAD RECIPE | MYRECIPES
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5/5 (8)Total Time 15 mins
- Combine oil, mayonnaise, vinegar, lemon juice, sugar, salt, pepper, Italian seasoning, garlic, and Parmesan in a food processor, and process until thoroughly combined.
- Combine salad mix, olives, pepperoncini, onion, tomatoes, and croutons in a large bowl. Drizzle salad with dressing; toss to coat. Let stand 5 minutes before serving.
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