Olive Garden Salad knock-off

I have stumbled upon this recipe through my various searches through the blog-o-sphere... and don't quite remember where its from... But it is delicious. I feel like all you can eat salad and bread sticks should be just around the corner. I've adapted it just a bit but left it mostly alone.

Every year my in-laws get together in Park City for a week. The parents have decided to separate the meals out among the children for experience and cost. This year we had the task of feeding the family (of 12) on Sunday after spending the day on Temple Square. A challenge to say the least, but with enough planning and preparing (ahead of time) it all worked out with plenty to spare. We served Curried Chicken (Hawaiian Haystack style), and Olive Garden Salad.

Salad Dressing:
1/2 c. mayonnaise
1/3 c. white vinegar
1 tsp. vegetable oil
2 T. corn syrup
2 T. Parmesan cheese
2 T. Romano cheese
1/4 tsp garlic salt (or one clove garlic-minced)
1/2 tsp. Italian seasoning
1/2 tsp. parsley flakes
1 T. lemon juice
about 1/2 T. sugar (optional)

{directions}
Place all ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little extra sugar. It can be stored in an airtight container for 10 in the refrigerator.

Salad:
1 bunch Green leaf lettuce
4-5 slices red onion
4-6 black olives {I added more because I love olives}
2-4 pepperoncini (or banana pepper if you like sweeter peppers)
1/2 c. crutons
1 small tomato- quartered
freshly grated Romano cheese (Parmesan works well too.)

chill one salad bowl in freezer for at least 30 minutes. Place lettuce in bowl, add other ingredients. Toss with some dressing and enjoy!

Mexican Fruit Salad

{I got this recipe at one of the Macey's classes a while back. I can't remember which one. It was one recipe that I had to make as soon as I learned it (and have made multiple time since). There are so many delicious flavors that dance on the taste buds to make for an exciting adventure! If you don't believe me, you should try it for yourself... really... its THAT good.}


sorry, this is the best picture I have. Taken last year... on my phone...

{ingredients}
3 red apples- unpeeled, cored, and cut into wedges {or little chunks--3 can seem like a lot some times I only put in 1. It depends on what else I end up putting in.}
1/4 c. lemon juice or fresh lime
2 avocados {the avocados make all the difference in the world. but if you don't like them, don't include them.}
3 oranges- peeled and sliced crosswise {3 can seem like a lot.
1 pineapple- peeled, cored, and cubed
1 pt. strawberries- cleaned and halved {or sliced}
1 bunch of red leaf lettuce- washed and shredded {the red leaf gives a little more color. It can be green lettuce if you really want.}
3/4 c. coconut- grated {I don't like it so I don't put this in}
2 Tbsp. sunflower seeds

{each time I make it is a little different. I stick with the main ingredients (apples, oranges, avocados, strawberries, and lettuce) but you can substitute, replace, or just omit anything you want. although I wouldn't suggest adding bananas... mangoes are delicious in this recipe. Also, the amount can differ depending on what else is added. Usually I only add 1 1/2 apples....}

{directions}
1. toss apple wedges in lemon juice and set aside.
2. Peel avocados and cut into wedges, toss in remaining lemon juice and set aside.
3. Group apples, avocados, orange slices, pineapple and strawberries on a bed of lettuce.
4. Sprinkle coconut and sunflower seeds over fruit.
5. Serve with Lime Dressing drizzled on top.

**your recipe card!

{Lime Dressing}

{ingredients}
1 c. sugar
1/4 c. water
1 tsp. lime zest
juice of 2 fresh limes

{directions}
combine sugar and water in saucepan; bring to boil stirring occasionally. Remove from heat; stir in lime zest and juice. Cool and refrigerate several hours before serving.

**bonus card! :) Just for you! **