Does anybody know how to make the salad they serve in Olive Garden?
November 20th, 2009 by admin | Filed in Olive Garden Restaurant Recipes
The salad they bring you with the bread sticks. I think its very delicious and i want the recipe: the oil they use and what they put in the salad.
yeah okay but what are the dressings called and what do they put in the salad!!
Details people!
oh never mind thanks =D
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Tags: dressings, olive garden, Olive Salad, People
The salad is easy. The dressing is another story. They do sell it in the restaurants.
Olive Garden Salad Mix
1 bag American Blend Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 cup Croûtons
1 small Tomato Quartered
Salad Dressing like Olive Garden’s®
Everyone’s favorite salad brought home.
1/2 cup distilled white vinegar
1 tsp. lemon juice
2 Tbls. beaten egg (see Notes, below)
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
3 Tbls. grated Romano cheese
2 Tbls. dry, unflavored pectin (see Notes, below)
1 1/4 tsp. salt
1/2 tsp. minced garlic
1/4 tsp. dried parsley
1 pinch dried oregano
1 pinch red pepper flakes
Herbs & Spices at the Firehouse Pantry
-Pour the vinegar, lemon juice, and egg into a blender; blend for 10 seconds, then allow to rest for 10 minutes.
-Add remaining ingredients to blender and blend on low speed for 30 seconds.
-Chill at least 1 hour before serving, the longer the better.
Notes: Mixing the raw egg with vinegar and lemon juice will kill any Salmonella present. You can also buy pasteurized eggs at many supermarkets. Pectin can be found in most supermarkets near the Jell-O® or with the Mason® jars.
Serving Suggestions: Serve this dressing over mixed greens or use as a marinade for your favorite meat.
Here is a recipe that i have used over and over and its taste just like the one in the restaurant. I got it from a top secret restaurant recipe book i bought at barnes and nobles:
1/2 cup distilled white vinegar
1 tsp. lemon juice
2 Tbls. beaten egg (see Notes, below)
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
3 Tbls. grated Romano cheese
2 Tbls. dry, unflavored pectin (see Notes, below)
1 1/4 tsp. salt
1/2 tsp. minced garlic
1/4 tsp. dried parsley
1 pinch dried oregano
1 pinch red pepper flakes
-Pour the vinegar, lemon juice, and egg into a blender; blend for 10 seconds, then allow to rest for 10 minutes.
-Add remaining ingredients to blender and blend on low speed for 30 seconds.
-Chill at least 1 hour before serving, the longer the better.
Notes: Mixing the raw egg with vinegar and lemon juice will kill any Salmonella present. You can also buy pasteurized eggs at many supermarkets. Pectin can be found in most supermarkets near the Jell-O® or with the Mason® jars.
Serving Suggestions: Serve this dressing over mixed greens or use as a marinade for your favorite meat.