Olive Garden Salad

I don't consider myself a food snob. Usually if it's good, I will eat it without much complaint or comparing. However, with this salad, I am a total food snob! Recently, my husband and I went to The Olive Garden and ordered their salad which has always been my favorite thing there. After taking a couple of bites we both looked at each other and agreed that my version of their salad is much better!! Their salad is not as fresh as it used to be-lets be honest, it's from a bag. Kinda disappointing. 

I got this recipe years ago from a cooking class that I attended and it has been on of my very favorites ever since. So if you are ever craving Olive Garden salad, make this instead!

Olive Garden Copycat Salad
Salad:
1 head iceburg lettuce
1 head romaine lettuce
1/2 purple onion, thinly sliced
1 can chopped olives, drained
Grated parmesan cheese, 1 cup or a handful or two
Croutons

Dressing:
1 cup mayonnaise
2 tbsp red wine vinegar
3/4 tsp italian seasoning
1/2 tsp garlic salt
1/2 small red onion, or to taste
1 tbsp white sugar
1 tsp salt
1/8 tsp pepper

For the dressing, combine ingredients in a blender and mix on high until smooth. Cover and chill at least an hour before serving.
For the salad, cut lettuce into desired bite size pieces. Combine all salad ingredients in  large bowl and serve with the dressing on the side.

Serves 6-8

Southwest Fiesta Salad

I love summertime because that means delicious salads for dinner! I ate this salad for about 3 days! It was so filling and flavorful. The best part about it is you can add whatever you want to it! It would also make a wonderful wrap as well. Just throw all of the ingredients in a flour tortilla and there you go!

Southwest Fiesta Salad

romaine lettuce, cut into small pieces

iceberg lettuce, cut into small pieces

1 can shoepeg corn, drained

1 can black beans, drained and rinsed

diced tomatoes, remove seeds

diced avocado

coijta cheese, crumbled

olives

tortilla strips

grilled chicken

Toss ingredients together in a large bowl, or build your own salad with individual ingredients. Serve with Fiesta Dressing (below).

Dressing:

1 cup mayonnaise

1 cup buttermilk

1 package Fiesta Ranch Dip Mix

Combine all ingredients together in a bowl and chill until ready to serve. The longer it chills, the better it tastes.

adapted from: changeable table

Blue Cheese Potato Salad

I made this for dinner with some grilled chicken and vegetables. We really liked this salad! It reminded me of German potato salad a bit. My daddy would like this one!

Blue Cheese Potato Salad

6 slices bacon

2 lbs red potatoes

1/4 cup olive oil

3 tbsp red or white wine vinegar

1 bunch green onions, chopped

1/2 tsp salt

1 tsp pepper

1 1/2 oz blue cheese, crumbled

1-2 tbsp blue cheese salad dressing

Cook bacon in skillet until evenly browned. Crumble and set aside. Bring a large pot of salted water to boil. Add potatoes and cook until tender, but firm, about 15 minutes or so. Drain and cool potatoes. Dice potatoes, leaving skins on.

In a large bowl, whisk together oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.

This salad is great served warm, room temperature, or chilled. Best served same day.

Serves 5

source: girl who ate everything

Fajita Salad

During the summer I don't want to turn the oven on if I don't have to, so I am always looking for easy, cool dinners. Last night I made a fajita salad that was so good and so filling-and surprisingly healthy. I was surprised how filling it was! My husband and I decided that it didn't need dressing-lime juice was all it needed! You will be amazed at how easy and yummy this is!

*Chicken Fajita Salad*

adapted from 101 things to do with a salad

1 lb boneless, skinless chicken breasts, cubed

1 envelope fajita seasoning

1 head of romaine lettuce, chopped

1 can black beans, drained

1 red bell pepper, diced

1 green pepper, diced

1/2-1 red onion thinly sliced

1-2 limes, halved

1/2 cup grated cheddar cheese

tortilla chips

avocados

ranch dressing

salsa

Marinate chicken in fajita seasoning according to package directions. Saute chicken until cooked through. In a serving bowl, combing lettuce, beans, peppers and onion. Add cooked chicken and toss. Serve with lime juice, chips, avocados, cheese and dressing or salsa if desired. Serves 4-6