Olive Garden Salad

Olive Garden Salad - Revised

4-6 cups chopped Romaine lettuce

Few small red onion rings, sliced

5-6 cherry tomato, quartered

1 TBsp sliced kalamata olives (I use Unico Sliced Kalamata olives)

Handful croutons (optional)

Grated Parmesan cheese (optional)

Black pepper (optional)

Olive Garden Salad Dressing - Revised

½ cup mayonnaise

⅓ cup red wine vinegar

⅓ cup lemon juice (about 1 lemon)

1 tablespoon extra-virgin olive oil

1 teaspoon dried parsley

1 teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon garlic powder

¼ teaspoon salt

2 tablespoons grated parmesan cheese (optional)

In a small mixing bowl, whisk together ½ cup mayonnaise, ⅓ cup red wine vinegar, ⅓ cup lemon juice, 1 tablespoon extra-virgin olive oil, 1 teaspoon dried parsley, 1 teaspoon dried basil, ½ teaspoon dried oregano, ½ teaspoon garlic powder, ¼ teaspoon salt, and 2 tablespoons grated parmesan cheese (if using) until smooth and well combined.

Transfer to an airtight container or dressing bottle. Refrigerate for at least 30 minutes before serving to allow flavors to develop. Store in the refrigerator for up to 4 weeks. Shake or stir well before each use.

Note: Save and re-use your “Metro Irresistible” Maple Syrup 375 ml glass jug. It is the perfect size for this salad dressing.