|
| Sweet banana peppers in our garden. |
Sweet banana peppers are the first veggies we've harvested from this year's spring garden.
Hubby brought them in, gave them a quick rinse and promptly munched them. What else would you do with these beauties? Aside from a sub sandwich, I hadn't thought of too many ways to incorporate the tasty little treats into meal prep ingredients ... until now.
I got to thinking about the wonderful salads served at Olive Garden Restaurants and realized rings of sweet peppers are always part of their delicious, fresh salad recipe that's easy to duplicate at home.
COPYCAT RECIPE FOR OLIVE GARDEN SALAD
Blend of Iceberg and Romaine lettuce, spinach
4-5 slices red onion
4-6 black olives
2-4 banana peppers, sliced in thin rings
1/2 c. croutons
2 small Roma (plum) tomatoes, quartered
Freshly grated Romano cheese (or Parmesan, if you prefer)
Olive Garden Salad Dressing
Chill salad bowl in freezer for at least 30 minutes. Place lettuce in chilled bowl. On top of lettuce place red onion, black olives, banana peppers, tomatoes, and croutons. Add Romano cheese, and add plenty of Olive Garden Salad Dressing on top. Mix. Serves two.
If you would rather make your own copycat salad dressing, try out the recipe below.
COPYCAT RECIPE FOR OLIVE GARDEN'S SALAD DRESSING
Ingredients:
1 1/2 cups bottled Italian dressing
2 tablespoons grated Parmesan cheese
2 tablespoons sugar
1 large raw egg
1/4 cup olive oil
Cooking Directions:
Blend all except oil in blender on high speed 1/2 minute or until smooth. Pour this mixture into the top of a double boiler and add the oil. Stir gently with a whisk over gently boiling water until it begins to thicken and egg is completely cooked. Chill several hours or overnight before using. If the dressing is too thick, add more Italian dressing as needed. Yields about 2 cups of dressing.
0 comments:
Post a Comment