Olive Garden Salad

This one is to go with my earlier post, the Zuppa Toscana. It's not exactly the same as the stuff from OG, but it's pretty close and delicious at that!

Dressing:

½ c. mayonnaise

1/3 c. white vinegar

1 tsp vegetable oil

2 Tb. simple syrup

2 Tb. Parmesan cheese

2 Tb. Romano cheese

¼ tsp garlic salt – or one clove garlic, minced

½ tsp Italian seasoning

½ tsp parsley flakes

1 Tb. lemon juice

Mix all dressing ingredients until well mixed. If this is a little too tart for your own personal tastes, add a little extra sugar.

Salad:

1 large head romaine lettuce

sliced red onion

black olives

2-4 pepperoncinis

2 small tomatoes, quartered

½ c. croutons

freshly grated Parmesan cheese

Chill one salad bowl in freezer for at least 30 minutes. Put lettuce in bowl. Place on top the red onions, black olives, banana peppers, tomatoes, and croutons. Toss in the Olive Garden Dressing and add some freshly grated Parmesan cheese if you like.

Creamy Dijon Chicken Over Rice

1 cup rice, cooked
4 boneless skinless chicken breasts
1-2 cups mushrooms, sliced
3 tablespoons vegetable oil
4 cloves minced garlic
Salt and pepper to season
1/2 cup slivered almonds
4 oz white wine

2 cups whipping cream

3 tbsp Dijon mustard

Salt and pepper to taste

2 tbsp butter

2 cloves minced garlic

Heat olive oil in a large heavy bottomed frying pan over medium low heat. Add chicken breasts, 4 cloves minced garlic, season with salt and pepper and continue to fry the chicken until completely cooked.
Remove chicken from pan and hold in a warm oven.

Add to pan the white wine. Simmer until volume is reduced by half. Then add whipping cream, Dijon mustard, and salt and pepper. Simmer until sauce thickens enough to coat a metal spoon.
Meanwhile, heat butter and garlic in a small frying pan over medium heat. Add slivered almond and cook until lightly brown. When done, remove with slotted spoon and place on paper towel. In same pan, add the mushroom and cook until lightly brown.

Return Chicken to the sauce, add the mushrooms and simmer for an additional 2 minutes. Serve over cooked rice. Sprinkle with toasted slivered almonds.

Serves 4