Olive Garden (Inspired) Salad

If you're anything like me, you believe Olive Garden has some of the most crave worthy Italian food.

And, if you're anything like me, there isn't an Olive Garden in your neck of the woods (bummer) - yet you still find yourself craving their amazing food. 

One of those especially crave-worthy, and amazing, foods is their endless dinner SALAD. 

The crispy iceberg lettuce + the undeniable zing of their dressing +  delicious veggies = PURE AMAZINGNESS!

Luckily, and thanks to Pinterest, I found an Olive Garden Inspired Dressing recipe that is sure to remind you of the "OG" (a.k.a. Olive Garden). It's just like the real deal, and most likely you already have the ingredients on hand. 

You can whip up this dressing, store in a mason jar (or tightly sealed container) and have "OG Inspired Dressing" to smother your salads for a couple of weeks. Be sure to store dressing in the fridge, and shake well before re-using. 

Olive Garden (Inspired) Salad (Adapted from The Country Cook)

Ingredients

For the Dressing

• 1 packet Italian Dressing Mix (and 1/4 cup vinegar, 3 tbs. water, 1/2 cup oil to make dressing)
• 1/2 teaspoon dried Italian Seasoning
• 1/2 teaspoon sugar
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 tablespoon (real) mayonnaise
• 1/4 cup olive oil
• 1 1/2 tablespoons water
• 2 tablespoons white vinegar

For the Salad

• Iceberg lettuce
• Olives (black or green)
• Sliced Red Onion
• Shredded Parmesan Cheese
• Sliced Pepperoncini Peppers
• Salt & Paper to taste

Directions

For the Dressing

• Begin by preparing the Italian Salad Dressing according to the package directions - (add 1/4 cup vinegar and 3 tbsp. water cover and shake vigorously until well blended. Then, add 1/2 cup oil and shake again until completely blended).
• Next, add prepared Italian dressing in a bowl and begin adding the remaining dressing ingredients.
• Whisk all ingredients and mix well (I use a sports shake blender) then transfer OG dressing into a sealed container (mason jar).
• Refrigerate until ready to use. (Will last about 2 weeks in your fridge).

For the Salad

• Shred iceberg lettuce (enough to make a side salad portion)
• Add sliced red onion, olives, and peperonccini's.
• Top with Parmesan cheese, salt & pepper to taste.
• Drizzle OG dressing.
• Mix well.
• ENJOY!

This post is linked with love to the fabulous Full Plate Thursday, at Miz Helen's Country Cottage