Hello from Oregon. I just purchased the the Ebooks, but I seem to not be able to find the Olive Garden recipes for the minestrone soup, & the italian salad dressing. Can any one help me? Those are actually the two recipes that convinced me to buy these books.
Will this help?
Olive Garden Salad Dressing
Description: “Classic Italian salad dressing but made thicker and more
1/2 cup distilled white vinegar
1 teaspoon lemon juice
2 tablespoons beaten egg
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
3 tablespoons grated Romano
2 tablespoons dry, unflavored pectin
1 1/4 teaspoons salt
1/2 teaspoon minced garlic
1/4 teaspoon dried parsley
1 pinch dried oregano
1 pinch red pepper flakes
- Mix all the ingredients in a blender on low for about 30
- Chill in refrigerator for 90 minutes.
- Serve over your favorite salad.
Makes 1 1/2 cups
Secret Recipe Tip:
Serve over your favorite mixed salad greens.
3 tablespoons olive oil
1 small minced white onion
1/2 cup chopped zucchini
1/2 cup frozen cut Italian green beans
1/2 stalk minced celery
4 cloves minced garlic
4 cups vegetable broth
2 cans (15 oz) red kidney beans, drained
2 cans (15 oz) great northern or small white beans, drained
1 can (14 oz) diced tomatoes
1/2 cup shredded carrot
2 tablespoons minced parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta
Measure olive oil into a large stock pot and heat on medium.
Put the onion, celery, garlic, green beans, and zucchini into the pot and saute for about 5 minutes or until the onions become see-through.
Add the vegetable broth, drained tomatoes, beans, carrots, hot water and spices to the pot.
Bring to a boil and then reduce to a simmer for 20 minutes.
Add the spinach leaves and the pasta and cook for an additional 20 minutes.
Thank you so much Kitchen Witch
You’re very welcomed! enjoy!