
Today’s recipe creation was in collaboration with a fellow University of Alberta Nutrition and Food Science grad, Grace Worobec. Grace has a passion for helping people discover how nutrition can support their body and loves to get creative in the kitchen. She is a total natural behind the camera too. I mean, check out these food photos!!!

Together we came up with a mimic to the famous Olive Garden salad. You know the one with endless amounts of refills. If you are a lover of this salad, then this one is for you. Feel free to add chickpeas, hemp hearts or chicken as a source of protein to make this a complete meal or enjoy as a side to any entrée.



Olive Garden Salad and Dressing
Ingredients
Salad Ingredients
- 2 cups arugula
- 2 cups iceberg lettuce chopped
- 1 roma tomato sliced
- 2 pepperoncini sliced
- ¼ red onion sliced
Optional Salad Ingredients
- ½ cup gluten-free croutons
- ½ cup chickpeas
- 2 tbsp hemp hearts
- 2 tbsp dairy-free parmesan
Dressing Ingredients
- 1/2 cup mayonnaise (regular or vegan)
- 1 tbsp white vinegar
- 1/2 tbsp water
- 2 tsp extra virgin olive oil
- 1 tsp nutritional yeast
- 1 tsp lemon juice
- 1/2 + 1/8 tsp dried basil
- 1/2 tsp parsley flakes
- 1/4 + 1/8 tsp oregano flakes
- 1/4 tsp dried minced onion
- 1/8 tsp garlic powder
- 1/8 tsp dried thyme
- 1/8 tsp ground black pepper
- 1/8 tsp pink Himalayan salt
Instructions
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Wash & prepare all vegetables. Place vegetables and optional ingredients into 2 medium salad bowls.
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Place all dressing ingredients into a mason jar or small bowl and whisk together with fork until combined.
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Pour dressing overtop of the salad.
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Store any additional dressing in a sealed jar and keep refrigerated for up to 2 weeks.

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