Best Does House Salad Recipes

OLIVE GARDEN-STYLE HOUSE SALAD

Olive Garden-Style House Salad image

For many customers, Olive Garden's all-you-can-eat salad is even better than the bottomless basket of breadsticks. The dish has been on the menu since the first restaurant opened in 1982, and it has become so popular over the years that Olive Garden started selling the dressing in grocery stores in 2017. The secret to re-creating the texture at home: a few spoonfuls of Miracle Whip.

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons Miracle Whip
1 tablespoon fresh lemon juice
2 tablespoons grated parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning
1 10-ounce bag American salad blend
1/4 red onion, thinly sliced
4 small pepperoncini or other pickled peppers
1 small vine-ripened tomato, cut into wedges
2 tablespoons sliced black olives
1/2 cup large croutons
1 tablespoon grated parmesan cheese

Steps:

Make the dressing: Combine the olive oil, vinegar, Miracle Whip, lemon juice, parmesan, garlic salt, Italian seasoning and 1 to 2 tablespoons water in a blender or food processor. Puree until smooth.
Make the salad: Place the salad blend in a large bowl and top with the red onion, pepperoncini, tomato, olives, croutons and cheese. Drizzle with the dressing and gently toss.

DOE'S HOUSE SALAD

Doe's House Salad image

Provided by Food Network

Categories appetizer

Time 20m

Yield about 20 servings

Number Of Ingredients 8

Ingredients

6 heads iceberg lettuce, cleaned, cored and torn into large, bite size pieces
2 medium tomatoes, chopped
1 cup chopped red onion
1 1/3 cups salad oil
2/3 cup olive oil
1 cup lemon juice
6 tablespoons minced garlic
2 teaspoons salt

Steps:

Place the lettuce, tomatoes, and onion in a large mixing bowl. In a separate container, combine the salad oil and olive oil. Pour the oil mixture and lemon juice over the lettuce mixture. Add the garlic and salt. Toss until the lettuce is covered evenly with the oils, tomatoes, onions, garlic and salt. Do not over toss. Serve immediately or within 15 minutes to ensure lettuce remains crisp.

RESTAURANT-STYLE HOUSE SALAD

Restaurant-Style House Salad image

This is a recipe from a St. Louis based pasta restaurant chain and I have served this many time to rave reviews. I always the double the recipe.

Provided by BEBBEE

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 10

Ingredients

1 large head romaine lettuce- rinsed, dried and torn into bite sized pieces
1 large head iceberg - rinsed, dried and torn into bite sized pieces
1 (14 ounce) can artichoke hearts, drained and quartered
1 cup sliced red onion
1 (4 ounce) jar diced pimento peppers, drained
⅔ cup extra virgin olive oil
⅓ cup red wine vinegar
1 teaspoon salt
¼ teaspoon ground black pepper
⅔ cup grated Parmesan cheese

Steps:

In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. Toss together.
Prepare the dressing by whisking together the olive oil, red wine vinegar, salt, pepper and cheese. Refrigerate until chilled and pour over salad to coat. Toss and serve.

Nutrition Facts : Calories 352.1 calories, Carbohydrate 17.4 g, Cholesterol 9.8 mg, Fat 28.5 g, Fiber 5.7 g, Protein 8.9 g, SaturatedFat 5.5 g, Sodium 975.9 mg, Sugar 4.5 g

THE HOUSE SALAD

The House Salad image

Provided by Sara Forte

Categories Salad Fruit Leafy Green Appetizer Vegetarian Salad Dressing Fall Pomegranate Lettuce Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 large head butter or bibb lettuce
1 small jicama, peeled and cut into 1/4-inch matchsticks (roughly 1/2 cup)
1/3 cup pomegranate seeds
1 cup large shavings Asiago or Parmesan cheese
House Dressing
2 1/2 tablespoons crème fraîche
2 tablespoons extra-virgin olive oil
1 teaspoon honey
1 scallion, white part only, finely chopped
2 tablespoons apple cider vinegar
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper

Steps:

To make the dressing, whisk together the crème fraîche, olive oil, and honey. Add the scallion, vinegar, salt, and pepper and whisk again. Taste and add salt and pepper to taste, or a touch more vinegar if you prefer your dressing on the acidic side.
Gently pull the lettuce leaves from the head, making sure they are dry. Gently toss the leaves and jicama with the dressing. Assemble in a stack on each of 4 plates, starting with the largest leaves on the bottom to create a base. Garnish each salad with a quarter of the pomegranate seeds and the cheese shavings. Serve immediately.