Best 2 Almost Famous Garden Salad Recipes
Are you yearning for a refreshing and flavorful salad that tantalizes your taste buds and nourishes your body? Look no further than the "Almost Famous Garden Salad"! This delectable dish is a symphony of vibrant vegetables, crisp greens, and tangy dressing, carefully crafted to offer a delightful culinary experience. In this comprehensive article, we unlock the secrets to creating the perfect "Almost Famous Garden Salad," providing step-by-step instructions, ingredient recommendations, and insightful tips to elevate your culinary skills. Get ready to embark on a journey of flavor as we explore the art of crafting this exceptional salad, leaving your taste buds enraptured and your health rejoicing.
Let's cook with our recipes!
ALMOST-FAMOUS BREADSTICKS (OLIVE GARDEN COPYCAT)
Since Olive Garden won't give out the recipe, here's the closest one to the real thing! This recipe calls for a Kitchen-Aid mixer with the paddle attachment, but I'm sure you could use something similar. From Food Network magazine.
Provided by Ashbow
Categories Yeast Breads
Time 31m
Yield 16 breadsticks, 16 serving(s)
Number Of Ingredients 9
Steps:
- Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
- Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch pieces. Knead each piece slightly and shape into a 7-inch long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
- Preheat the oven to 400 degrees F.
- Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt.
- Bake until slightly golden, about 15 minutes.
- Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano.
- Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.
- Serve warm with salad.
Nutrition Facts : Calories 160.3, Fat 4, SaturatedFat 2.3, Cholesterol 9.5, Sodium 508, Carbohydrate 27.1, Fiber 1, Sugar 1.7, Protein 3.6
PERFECT GARDEN SALAD
My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. For a photo demo, go to http://www.recipezaar.com/bb/viewtopic.zsp?t=301407
Provided by dianegrapegrower
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
- Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
- Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
- Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.
Nutrition Facts : Calories 68.5, Fat 3.9, SaturatedFat 0.6, Sodium 20.6, Carbohydrate 8.3, Fiber 3.6, Sugar 3.1, Protein 2.2
Tips:
- Use fresh, seasonal ingredients: Fresh vegetables and herbs are more flavorful and nutritious than those that have been sitting in storage. When possible, buy produce from local farmers' markets or grow your own.
- Wash your produce thoroughly: This will remove any dirt, bacteria, or pesticides. Be sure to dry your produce thoroughly before using it.
- Use a variety of colors and textures: A colorful salad is more visually appealing and offers a wider range of nutrients. Try to include a mix of leafy greens, crunchy vegetables, and soft fruits.
- Don't be afraid to experiment: There are endless possibilities when it comes to salad recipes. Feel free to mix and match different ingredients and dressings to find your perfect salad.
- Make ahead of time: Salads can be made ahead of time and stored in the refrigerator for up to 2 days. This makes them a great option for busy weeknights.
Conclusion:
Salads are a delicious, healthy, and versatile dish that can be enjoyed for lunch, dinner, or as a side dish. With so many different recipes to choose from, there's sure to be a salad that everyone will enjoy. So next time you're looking for a quick and easy meal, reach for a salad. You won't be disappointed.
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