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 Post subject: Re: Irene
PostPosted: Fri Sep 02, 2011 6:04 am 
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Joined: Thu Jul 23, 2009 9:58 am
Posts: 410
Location: Florida Gulf Coast
jeanf wrote:
Oh, and we ate at the Olive Garden yesterday. What can I say, I'm a sucker for that salad! Stay safe everyone.


If you're interested, I have a recipe for that salad & dressing.

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 Post subject: Re: Irene
PostPosted: Fri Sep 02, 2011 7:46 am 
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Joined: Fri Dec 19, 2008 11:21 am
Posts: 1403
Location: Six Shooter Junction, Texas
When in Newport News Wed. I personally witnessed a tall bush leaning over with half its roots exposed!!!

Where the hell is FEMA!!!!! :shock:

Those folks should not have to endure this level of suffering!

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 Post subject: Re: Irene
PostPosted: Fri Sep 02, 2011 5:07 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
SilverSage wrote:
jeanf wrote:
Oh, and we ate at the Olive Garden yesterday. What can I say, I'm a sucker for that salad! Stay safe everyone.


If you're interested, I have a recipe for that salad & dressing.



Totally interested and would be grateful. We no longer have that chain in Canada (not sure why, we have Red Lobster and it's the same owners iirc) and I miss the salad.


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 Post subject: Re: Irene
PostPosted: Sat Sep 03, 2011 4:52 am 
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Joined: Thu Jul 23, 2009 9:58 am
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Location: Florida Gulf Coast
I don't even remember where I got this. It was an old newspaper clipping that I eventually copied onto a card, then tossed the original. Since the only things I really liked about Olive Garden were the salad & breadsticks, I haven't felt the urge to visit one in years.

Dressing like Olive Garden

1/2 cup white wine vinegar
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
2 1/2 Tlbs Romano cheese, grated
2 Tlbs dry pectin (Sure Jell - the cold set type)
2 Tlbs egg
1 tsp salt
1 tsp lemon juice
1/2 tsp minced garlic
2 tsp fresh parsley or 1/2 tsp dried
pinch of dried oregano
pinch of crushed red pepper

Whizz it all up with a blender and chill for at least an hour. Makes about 2 cups. Because of the egg, it doesn't have a long storage life.

The salad

Mixed lettuce (leaf, radicchio, romaine) or use a bag of Italian mix
sliced red onion
pitted black olives, whole
pickled pepperoncini, whole
garlic croutons
tomato, cut in wedges

Add the dressing to taste, top with grated Parm & ground black pepper.

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