Imported from the web

Copycat Olive Garden Salad and Dressing

Name: Copycat Olive Garden Salad and Dressing
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 bag Classic iceberg salad mix (One bag; the creator says you can chop your own salad instead.); Red onion (Sliced; amount not stated.); Water (For soaking the sliced onion; amount not stated.); Pitted black olives (Canned; rinse before adding. Amount not stated.); Tomatoes (Cut into big chunks; amount not stated.); Golden Greek pepperoncini peppers (Amount not stated.); Olive Garden croutons (Amount not stated; add when ready to eat. Contains gluten, typically.); Parmesan (Grated over the salad; amount to taste.); 1 packet Good Seasons Italian dressing and recipe mix (One packet; the creator considers adding a second but doesn't specify that they do.); 0.75 cup Olive oil; 0.25 cup White vinegar; 0.125 cup Red wine vinegar (About one eighth cup.); 0.25 cup Water (For the dressing.); 1 tbsp Mayonnaise; 0.375 tsp Grey Poupon Country Dijon mustard (Use 1/4 to 1/2 teaspoon; 3/8 teaspoon is the midpoint estimate.)

Recipe by Mazer Lazer Facebook

Imported by Starr2 on SeeMeCook

A crisp iceberg salad with red onion, black olives, tomatoes, pepperoncini, croutons, and Parmesan, served with a quick Italian dressing made from a seasoning packet, olive oil, and vinegars. Soaking the onion in water mellows its sharpness.

6 servings20 minAmerican

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

1 bag Classic iceberg salad mix (One bag; the creator says you can chop your own salad instead.)
Red onion (Sliced; amount not stated.)
Water (For soaking the sliced onion; amount not stated.)
Pitted black olives (Canned; rinse before adding. Amount not stated.)
Tomatoes (Cut into big chunks; amount not stated.)
Golden Greek pepperoncini peppers (Amount not stated.)
Olive Garden croutons (Amount not stated; add when ready to eat. Contains gluten, typically.)
Parmesan (Grated over the salad; amount to taste.)
1 packet Good Seasons Italian dressing and recipe mix (One packet; the creator considers adding a second but doesn't specify that they do.)
0.75 cup Olive oil
0.25 cup White vinegar
0.125 cup Red wine vinegar (About one eighth cup.)
0.25 cup Water (For the dressing.)
1 tbsp Mayonnaise
0.375 tsp Grey Poupon Country Dijon mustard (Use 1/4 to 1/2 teaspoon; 3/8 teaspoon is the midpoint estimate.)

Steps

1
Put the sliced red onion in a container of water and soak for about 10 minutes to mellow its sharpness. Strain before using.
2
Put the iceberg salad mix in a large salad bowl.
3
Rinse the canned pitted black olives, then add them to the salad.
4
Add the soaked, strained red onion and the tomatoes cut into big chunks.
5
Toss the salad briefly to combine.
6
Add the pepperoncini peppers and grated Parmesan. Hold back the croutons if the salad will not be served right away.
7
For the dressing, put the Italian dressing mix in a container suitable for mixing or storing the dressing.
8
Add 3/4 cup olive oil, 1/4 cup white vinegar, about 1/8 cup red wine vinegar, 1/4 cup water, 1 tablespoon mayonnaise, and 1/4 to 1/2 teaspoon Country Dijon mustard.
9
Keep the salad and dressing separate until serving. When ready to eat, add the croutons, then start with a small amount of dressing, toss, and add more gradually as needed so the salad is not drowned.

Notes

The creator does not state quantities for the salad toppings, serving size, or a dressing mixing technique. They say they may add a second seasoning packet, but do not confirm doing so.