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This is a recipe you can make at home that Olive Garden says. It  is cheaper, Im not going to say ALOT cheaper because its already a fabulous deal to have salad and bread only while dining there but youll definitly save money and be pleased you can make something you love and impress some people. Its actually very simple. You need to have a little aesthetic part in your brain turned on however, presentation is everything, we eat with our eyes first. 

I will include the salad dressing- thats not really a bonus that would be horrible of me not to include salad dressing and just vegetables.

Enough with the intro,

Youll Need

Salad part-

Salad Mix- The cheap kind with cabbage, iceburg lettuce and carrots, I got the biggest bag possible.
Roma Tomatoes- Jitomates-these are always the cheapest at my grocer
Red onion- even if you dont like them, they make the lettuce taste good and the salad look pretty.
Crutons
Black olives- Whole but i got sliced because of the huge price difference
Pepperoncini(green) - this is the icing on the cake for me I love these.

Dressing-

1 cup mayo (real stuff or you will absolutly kill the whole entire recipe!) haha
1/4 c. olive oil
1/3 -1/2 c. red or white vinager, I mixed because theyre both delicious
Garlic- your choice of how much
Garlic salt
Parsley flakes
1 egg white

Step 1:

 I picked out the rusty pieces and the big chunks I know the people Im serving dont like. P.S. The metal bowl helped keep the salad cold for a long time. 

Slice the onion, try and slice thinly, instead of crying I had trouble breathing it was so strong so I rushed it.

Step 2:

Slice tomatoes, see how the roma tomatoes help not too watery and perfect size


Drain olives and sprinkle over the top of the salad

Add croutons on top generously.

Sprinkle parmesan cheese if desired.


Add 2-3 peppers in the middle (thats their signature)

Step 3: The Dressing

Ive pre measured in my pictures to make the pic less cluttered.

1 c. Mayo
1/2 c . Parmesean
1/3 c red /white vinegar
crushed garlic
Parsley flakes
Garlic salt
1 egg white
1/4 c olive oil

(About the egg white- Ive had E-coli so I know all about the risk of raw-contamination, however I learned that with eggs the saminella lives on the outside IF present , my egg was washed well and if youre worried just dont do it, your results might taste different)

This can be refrigerated for one month. Reasoning for this with the egg, the vinager acts as a preservation method/pickling and inhibits the growth of bacteria. So if you would like to make a big batch thats my reccomendation for freshness based on moderate culinary education.

Step 4:

Throw everything in a bowl and mix it up for about 3 minutes, you might need to add a little vinager/oil depending on your taste or how thick it is, I did add a little oil so there would be more dressing. Maybe water? I dont want to think a restraunt would add water but if I went through gallons a day I would!

Thanks for reading my instructable, I hope you enjoyed the recipe and shared it with family and friends, thats what food is all about! This would be a great "Take out/in " dinner/lunch or starter to a romantic Valentines Day dinner while staying in and saving money!

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