Almost Famous Garden Salad Food

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GARDEN SALAD



Garden Salad image

My old school Garden Salad. The one I can make any day because I always have these vegetables on hand! And sometimes, when I feel like getting really fancy, I even add a sprinkle of parsley. ????There really are no rules when it comes to a Garden Salad. Any greens, any vegetables. Make this your own!

Provided by Nagi

Categories     Side Salad

Number Of Ingredients 10

1 small head iceberg lettuce or other lettuce or leafy greens (, chopped into big bite size pieces (5 to 6 big handfuls))
1 cup cherry or grape tomatoes, halved ((~125g/4oz), or 2 tomatoes cut into wedges or chunks)
1 cucumber (, sliced (medium Lebanese / Persian cucumber, or 1/2 long Telegraph/English cucumber))
1 carrot (, peeled and grated using a box grater)
1 tsp parsley or chives (, very finely chopped (if you're feeling fancy!))
1 tbsp cider vinegar ((or any vinegar or lemon juice) (Note 1))
3 tbsp extra virgin olive oil ((or other neutral oil))
1/2 tsp Dijon Mustard ((or other non spicy smooth mustard))
1/2 tsp cooking/kosher salt ((or 1/4 tsp table salt))
1/2 tsp black pepper

Steps:

  • Dressing: Shake Dressing in a jar. Taste and adjust - more oil for creamier/less tang, vinegar for more tang, sugar if you want touch of sweet.
  • Toss: Place all Salad ingredients in a big bowl. Pour over Dressing. Toss well.
  • Serve: Transfer to serving bowl and serve immediately!

OLIVE GARDEN-STYLE HOUSE SALAD



Olive Garden-Style House Salad image

For many customers, Olive Garden's all-you-can-eat salad is even better than the bottomless basket of breadsticks. The dish has been on the menu since the first restaurant opened in 1982, and it has become so popular over the years that Olive Garden started selling the dressing in grocery stores in 2017. The secret to re-creating the texture at home: a few spoonfuls of Miracle Whip.

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons Miracle Whip
1 tablespoon fresh lemon juice
2 tablespoons grated parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning
1 10-ounce bag American salad blend
1/4 red onion, thinly sliced
4 small pepperoncini or other pickled peppers
1 small vine-ripened tomato, cut into wedges
2 tablespoons sliced black olives
1/2 cup large croutons
1 tablespoon grated parmesan cheese

Steps:

  • Make the dressing: Combine the olive oil, vinegar, Miracle Whip, lemon juice, parmesan, garlic salt, Italian seasoning and 1 to 2 tablespoons water in a blender or food processor. Puree until smooth.
  • Make the salad: Place the salad blend in a large bowl and top with the red onion, pepperoncini, tomato, olives, croutons and cheese. Drizzle with the dressing and gently toss.

MIXED GARDEN SALAD FOR TWO



Mixed Garden Salad for Two image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 2 main course servings

Number Of Ingredients 13

3 cups loosely packed mixed torn greens, such as romaine, red or green leaf lettuce, Bibb or Boston leaves, washed and dried
1/2 red bell pepper, seeded, halved, and thinly sliced
1/2 yellow bell pepper, seeded, halved, and thinly sliced
8 sugar snaps peas, blanched or steamed
8 asparagus, blanched or steamed, chopped
5 broccoli florets, blanched or steamed, quartered
4 cauliflower florets, blanched or steamed, quartered
3 radishes, trimmed and quartered
2 scallions, white and green parts, chopped
1 medium carrot, grated
Kosher salt and freshly ground black pepper
Salad dressing of your choice, such as blue cheese, miso-sesame, poppy seed, and thousand island
1 large beefsteak tomato, cut into 8 wedges

Steps:

  • In a large serving bowl, toss together the lettuce leaves, bell peppers, sugar snaps, asparagus, broccoli, cauliflower, radish, scallion, and carrot and season with salt and pepper to taste. Lightly dress with the salad dressing. Season the tomato wedges with salt and pepper and arrange around the inside edge of the bowl. Serve.

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