Olive Garden Salad

Every time we go to the Olive Garden, Kristen orders the cheese ravioli without fail. The only time I can remember her getting something else was because they were all out of ravioli. As for me, I don't really have a favorite entrée. The prospect of endless salad and breadsticks is what gets me excited about eating there.

I have been meaning to search the web for the Olive Garden salad recipe for some time now. We've had a few get-togethers recently where we've been assigned salad, so that gave me the opportunity I needed. This is a close enough facsimile to satisfy my cravings. I guess now I just need to work on perfecting the breadsticks.

Dressing
• 1/2 cup mayonnaise
• 1/3 cup white vinegar
• 1 tsp vegetable oil
• 2 tbsp corn syrup
• 4 tbsp dry parmesan cheese
• 1 clove garlic minced
• 1/2 tsp Italian seasoning
• 1/2 tsp parsley flakes
• 1 tbsp lemon juice
• 1 tbsp sugar (optional)

Mix the dressing ingredients in a blender until well mixed. If this is a little to tart for your own personal taste, add a tablespoon of sugar.

Salad
• 1 bag American blend Dole salad
• 4 sliced rings red onion, halved
• 6-8 pepperoncinis
• 6-8 jumbo black olives, pitted
• 1/2 cup croutons
• 2 Roma tomatoes, quartered
• Parmesan cheese, freshly grated
• Peppercorns, freshly ground

Pour 1/2 package of the salad blend into a large salad bowl. Top with 1/2 of the onion, pepperoncinis, olives, croutons and tomatoes. Add dressing to taste and toss well. Add the other 1/2 bag of salad and more dressing to taste. Toss well. Top the salad with the remaining onion, pepperoncinis, olives, croutons and tomatoes. Serve with grated parmesan cheese and ground black pepper.