Olive Garden is known for its delicious take on Italian cuisine, and one of the most popular items on the menu is its salad. One of the keys to the delicious taste of this salad is the dressing. If you’re a fan of Olive Garden dressing and want to try making it at home, here’s a recipe for you to try!
Why It’ll Make You Fall In Love With Salads Again
- Fast. Ready to eat in under 30 minutes.
- Easy. Whisk together a few ingredients and pour over your favorite salad.
- Low Carb. Less than 1 net carb per serving.
- Delicious. A super flavorful and easy to eat dressing that will make you fall in love with salad all over again.
It’s perfect for salads, picnics, barbecues, and even as a marinade for meat. This recipe makes a large batch, so you’ll have plenty of dressing to use throughout the week.
What Is Olive Garden’s Salad Dressing Made Of?
Salad dressings are such a simple sauce to make and keep at home. Not only do they save you a ton of money, but they are also incredibly customizable.
Here is the short list of ingredients you’ll need to round up before you get started:
- Italian Dressing Mix
- White Vinegar
- Olive Oil
- Mayonnaise
- Water
How To Make Olive Garden Dressing
The steps for making this Olive Garde Dressing copycat recipe are so simple, it almost feels silly to write it out as a recipe.
If you’re unfamiliar with making your own dressings, or just want to make sure this bite turns out perfect, here are the simple steps to follow:
- In a medium mixing bowl, combine mayonnaise, olive oil, white vinegar, water, and Italian dressing mix.
- Mix all the ingredients well, making sure there are no lumps.
- Taste the dressing and adjust the seasoning to your liking. If you prefer it sweeter, add a low carb sweetener. If you prefer it tangier, add more vinegar. If you prefer it saltier, add more salt.
- Once you’re happy with the taste, transfer the dressing to a clean, airtight container and refrigerate for at least 1 hour before using. This will allow the flavors to develop and intensify.
Variations
- Creamy Garlic Dressing - Add 2 cloves of minced garlic to the basic recipe for a creamy garlic version.
- Spicy Italian Dressing - Add 1/4 teaspoon of red pepper flakes or a pinch of cayenne pepper to the basic recipe for a kick of spice.
- Lemon Dressing - Replace the white vinegar with lemon juice and add 1 teaspoon of grated lemon zest for a citrus-heavy bite.
- Parmesan Dressing - Add 1/4 cup of grated Parmesan cheese for an added earthy note.
What To Serve It With
Olive Garden dressing is a versatile dressing that pairs well with a variety of dishes. Some popular choices to serve it with are:
- Salad - The dressing is perfect for salads with a mix of greens and vegetables, like lettuce, tomatoes, cucumbers, red onions, and croutons.
- Pasta - Toss cooked pasta with the dressing for a quick and easy pasta salad.
- Grilled Vegetables - Brush the dressing over grilled vegetables like zucchini, bell peppers, and eggplant.
- Chicken - Marinate chicken in the dressing before grilling or baking for added flavor.
- Breadsticks - Use the dressing as a dip for breadsticks, it makes a great appetizer.
- Sandwich - Spread the dressing on a sandwich, it makes a great condiment.
Keep in mind that the dressing is quite rich, so you don’t need to use a lot of it. A little goes a long way in terms of flavor. Enjoy experimenting with different dishes and finding the perfect match for your taste buds!
How Long Does It Last?
Homemade Olive Garden dressing can last for up to 1 week in the refrigerator, as long as it’s stored in an airtight container and kept at a safe temperature. However, for optimal freshness and quality, it’s best to use it within the first 3-4 days.
As always, it’s best to use your own judgment and inspect the dressing before consuming. If the dressing has an off smell or appearance, discard it.
More Great Sauce Recipes
Are you a sauce connoisseur? Instead of running to the grocery store and grabbing the newest bottle stocked on the shelves, try making a tasty flavor combination at home you’re sure to love!
- Big Mac Sauce
- Instant Pot Enchilada Sauce
- Homemade Cocktail Sauce
Olive Garden Dressing Copycat Recipe | Italian Salad Dressing
Ingredients
- ▢ i packet italian dressing mix
- ▢ 1/3 cup White Vinegar
- ▢ 1 cup olive oil
- ▢ 1/4 cup Water
- ▢ 2 tbsp Mayonnaise
Instructions
- In a medium mixing bowl, combine mayonnaise, olive oil, white vinegar, water, and Italian dressing.
- Mix all the ingredients well, making sure there are no lumps.
- Taste the dressing and adjust the seasoning to your liking. If you prefer it sweeter, add some keto-friendly sweetener. If you prefer it tangier, add more vinegar. If you prefer it saltier, add salt.
- Once you’re happy with the taste, transfer the dressing to a clean, airtight container and refrigerate for at least 1 hour before using. This will allow the flavors to develop and intensify.
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Olive Garden Dressing Copycat Recipe | Italian Salad Dressing
Ingredients
- i packet italian dressing mix
- 1/3 cup White Vinegar
- 1 cup olive oil
- 1/4 cup Water
- 2 tbsp Mayonnaise
Instructions
- In a medium mixing bowl, combine mayonnaise, olive oil, white vinegar, water, and Italian dressing.
- Mix all the ingredients well, making sure there are no lumps.
- Taste the dressing and adjust the seasoning to your liking. If you prefer it sweeter, add some keto-friendly sweetener. If you prefer it tangier, add more vinegar. If you prefer it saltier, add salt.
- Once you’re happy with the taste, transfer the dressing to a clean, airtight container and refrigerate for at least 1 hour before using. This will allow the flavors to develop and intensify.
Olive Garden Dressing Copycat Recipe | Italian Salad Dressing https://twosleevers.com/olive-garden-dressing-copycat-recipe/
This Instant Pot Vegetarian Chili Recipe is the perfect dish when you want something warm, comforting and vegan. Enjoy a vegan chili that’s so good that even your non-vegetarian friends won’t even care that it’s a meatless dish .
Why This Is The Best Vegetarian Chili You’ve Ever Had
- Fast. Ready in under an hour with the help of your Instant Pot.
- Easy. A simple pour and cook recipe .
- Vegetarian . Who needs meat for a delicious and filling chili recipe?
- Vegan . An amazing blend of veggies and lentils make it a great option for your next vegan dinner night.
The dish typically consists of a mixture of beans and ground beef and has a place in our hearts as classic American comfort food.
But what about those living a vegetarian lifestyle ? This Instant Pot Vegetarian Chili Recipe gives you all goodness of a classic chili in a deliciously meatless form.
I mean, if they can make a veggie-less chili , why can’t they make a meatless version as well? You most certainly can, and let me tell you, this great recipe for chili is every bit as good as the classic.
From the bite of the black beans and kidney beans to the slight crispness of the corn and the zucchini to the smoky, mild spiciness of the canned chipotle peppers in adobo sauce, you’re sure to enjoy this Vegetarian Chili Recipe every bit as much as any other good chili.
Add on a little fresh cilantro and some of the toppings suggested below, and you’ve got a vegan chili that will become your go-to easy chili recipe.
Not only is this a delicious vegetarian chili , but it’s also a very easy chili recipe, and that’s thanks to it being an Instant Pot recipe .
Believe me, if you haven’t invested in an Instant Pot yet, you really must get yourself one! It takes an otherwise lengthy recipe and cooks it in a fraction of the time while still infusing the ingredients with so much flavor.
What Is Vegetarian Chili Made Of?
This vegan chili’s main ingredients are dried beans such as pinto beans, black beans, corn, zucchini, onion, and fire-roasted chopped tomatoes .
Even though I used pinto beans and black beans in this recipe, you can actually use whatever beans you’d like.
If you choose to use smaller beans like black-eyed peas or navy beans, make sure to reduce the cooking time to 20 minutes.
You can also use canned beans , but if you do that, be sure to reduce the cooking time to about 4-5 minutes.
I would not suggest adding lentils to this recipe along with the beans, as they cook a lot faster than the larger beans would. Instead, if you wanted to use lentils, try this lentil and spinach soup , or this red lentils soup .
One thing I noticed is that using black beans in the chili makes it tasty, but it also colors the chili a bit dark and I don’t love that. I have a different recipe for an Instant Pot black bean chili that’s amazing, as well as a black bean soup recipe , and also a black beans and rice recipe that you might like.
How To Make Instant Pot Vegetarian Chili
Follow these steps to make this Instant Pot recipe :
- Defrost the frozen corn.
- Blend together onion, tomatoes, garlic, tortillas, chipotle chili, red chili powder, cumin, salt, and oregano until smooth.
- Pour the sauce into the Instant Pot . Add water to the Instant Pot . Stir in the beans.
- Close the lid. Press PRESSURE COOK and cook on high pressure. Allow the pot to rest undisturbed and then release all remaining pressure.
- Open the lid and add in corn and zucchini and stir. Close the lid and allow the pot to rest. The corn and zucchini will cook in the residual heat.
- Add optional toppings if using.
How To Make This In The Slow Cooker
- Soak beans. You can either soak them in water overnight or you can do a fast soak by placing them in extremely hot water for an hour.
- Blend. In a blender jar , blend together onion, tomatoes, garlic, tortillas, chipotle chili, red chili powder, cumin, salt and oregano until you get a smooth mixture.
- Add. Add 2.5 cups of water and beans.
- Mix in. With about an hour left in your cooking time, add zucchini and corn so they are not overcooked.
- Cook. Set slow cooker on low for 12 hours or high for 10 hours.
Is This AlsoVeganChili?
Yes, this recipe is also a vegan chili recipe . Be cautious of the ingredients in the tortilla shells you use to thicken it, as some brands may use lard in their ingredients.
There are many brands that are vegan friendly.
Are Chili Beans Healthy?
The dried beans in this Instant Pot Vegetarian Chili recipe actually have tons of health benefits. They’re a great source of protein (especially for those living a vegan lifestyle), they’re an excellent source of fiber which is great for GI health and helps lower cholesterol , and they’re high in iron which is essential for healthy red blood cells, hair, skin and nails .
What Should I Serve With It?
Much like any good chili, this Instant Pot Vegetarian Chili Recipe is only made better when you add some toppings in the mix.
There are tons of delicious options out there, more than I could possibly list in one place. But here are just a few scrumptious suggestions:
- Sour cream
- Avocado slices
- Pickled jalapenos
- Chopped fresh cilantro
- Chopped Jalapeños
- Shredded Lettuce
- Shredded cheese such as sharp cheddar cheese
- Chopped Bell Pepper
- Chopped red onions
- Chopped Green Onions
- Salsa or hot sauce
- Crushed Tortilla Chips
- Stir in some steamed quinoa
How Long Can You Keep Vegetarian Chili?
This Instant Pot Vegetarian Chili recipe should keep for up to 5 days in the fridge.
Just make sure to keep it in an airtight container and give it a quick stir before you reheat it as the ingredients can sometimes separate when they’re refrigerated.
Can I Freeze Vegetarian Chili?
Another fantastic thing about this easy Vegan Chili Recipe is that it freezes very well! You may want to add a little water or vegetable broth to freeze it, especially if your chili was thick. I like to use these cubes to freeze my soups.
That makes this a fantastic recipe for meal prep. So go ahead and make some extra to enjoy later.
Just make sure that you portion it out before freezing it, as nobody wants to wait for an entire vat of chili to defrost before getting to enjoy some.
Interested In Vegan Instant Pot Recipes?
- Edamame Salad with Quinoa
- Cowboy Caviar
- Instant Pot Barley and Lentil Pilaf
- Simple Lentil Soup
- Instant Pot Black Beans and Rice
- Baingan Bharta
- Aloo Gobi
Instant Pot Vegetarian Chili
Equipment
- Instant Pot
- VITAMIX BLENDER
Ingredients
- ▢ 1 cup Onion , chopped
- ▢ 1 cup Canned Fire Roasted Tomatoes
- ▢ 1.5 tablespoons Minced Garlic
- ▢ 3 corn tortillas
- ▢ 1 tablespoon Chipotle Chile in Adobo Sauce , chopped
- ▢ 1 tablespoon Mexican Red Chili Powder , (not cayenne)
- ▢ 2 teaspoons Ground Cumin
- ▢ 2 teaspoons Kosher Salt
- ▢ 1 teaspoon Dried Oregano
- ▢ 1 cup Water
- ▢ 1/2 cup dried pinto beans , soaked overnight or for 1 hour in hot water
- ▢ 1/2 cup dried black beans , soaked overnight or for 1 hour in hot water
- ▢ 2 cups Corn , fresh or defrosted frozen corn
- ▢ 2 cups Zucchini , chopped
Instructions
- Set the frozen corn on the counter to defrost.
- In a blender jar , blend together onion, tomatoes, garlic, tortillas, chipotle chili, red chili powder, cumin, salt and oregano until you get a smooth mixture.
- Pour the sauce into the Instant Pot . Put the 1 cup of water into the blender jar and slosh it about to get the last of the sauce. Add the water to the Instant Pot . Stir in the beans.
- Close the lid. Press PRESSURE COOK and cook on HIGH PRESSURE for 35 minutes. Allow the pot to rest undisturbed for 10 minutes, and then release all remaining pressure.
- Open the lid and add in corn and zucchini and stir. Close the lid and allow the pot to rest for 10 minutes. You are letting the corn and zucchini cook in the residual heat.
- Add optional toppings if using and serve.
Slow Cooker Instructions
- Soak beans. You can either soak them in water overnight or you can do a fast soak by placing them in extremely hot water for an hour.
- Blend. In a blender jar , blend together onion, tomatoes, garlic, tortillas, chipotle chili, red chili powder, cumin, salt and oregano until you get a smooth mixture.
- Add. Add 2.5 cups of water and beans.
- Mix in. With about an hour left in your cooking time, add zucchini and corn so they are not overcooked.
- Cook. Set slow cooker on low for 12 hours or high for 10 hours.
Optional Garnishes:
- Sour cream
- Avocado slices
- Pickled jalapenos
- Chopped cilantro
- Shredded Lettuce
- Grated sharp cheddar cheese
- Chopped red onions
- Salsa or hot sauce
Tips And Tricks For Vegetarian Chili
- Even though I used [eafl id=“44835” name=“Dried Pinto Beans” text=“pinto beans”] and [eafl id=“44834” name=“Dried Black Beans” text=“black beans”] in this recipe, you can actually use whatever beans you’d like. I love[eafl id=“44833” name=“Red Kidney Beans” text=" red kidney beans"] in this chili.
- If you choose to use smaller beans like black-eyed peas or navy beans, make sure to reduce the cook time to 20 minutes.
- This Vegetarian Chili recipe should keep for up to 5 days in the fridge.
- This recipe freezes very well!
- Make sure to give the leftover chili a quick stir before reheating as the ingredients can sometimes separate when they’re refrigerated.
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Originally Published December 21, 2019
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Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
