I used to make every salad the same, no matter what we were eating for dinner.
Possibly red onion.
My salads were certainly nothing fancy.
But as my confidence grew in the kitchen, I started experimenting with making different types of salads.
Last Fall I created the Farmer’s Market Chopped Salad. And before that, I decided to try my hand at a copycat olive garden salad.
I’m pretty proud of my version.
Copycat Olive Garden Salad
|Prep time||15 minutes|
|Meal type||Salad, Side Dish|
- 1/2 head iceberg lettuce (chopped)
- 1 bunch romaine lettuce (chopped)
- 1/2 red onion (thinly sliced)
- a package of grape tomatoes (halved)
- 2.25oz black olives (sliced)
- 3-4 radishes (sliced)
- 1-2 carrots (shredded)
- pepperoncini peppers (sliced or whole)
- parmesan cheese (grated)
- Olive Garden salad dressing
~You can substitute the American Salad blend for the lettuce, carrots and radishes.
~Most measurements are estimates. Use your judgement on quantity.
~I buy the Olive Garden dressing at Walmart. You can also order it through Amazon. ( affiliate link)
|rinse and drain vegetables well, let dry on a paper towel|
|cut tomatoes in half|
|combine lettuce, tomatoes, onions, carrots, radishes, olives and peppers|
|add dressing to taste and toss salad|
|garnish with croutons and grated parmesan|
Enjoy! And, I’ll see you in class,