Olive Garden Salad & Dressing : COPYCAT

1/2 cup mayonnaise
1 tablespoon Sugar (optional)
1/3 cup white vinegar
1 bag American blend Dole salad
1 teaspoon vegetable oil
4 sliced rings Purple onion (halved)
2 tablespoons corn syrup
8 jumbo Black olives (pitted)
2 tablespoons Parmesan cheese
6 Banana peppers (pepperoncini)
2 tablespoons Romano cheese
1/2 cup Croutons
1 clove garlic minced
2 Roma tomatoes (quartered)
1/2 teaspoon Italian seasoning
Parmesan cheese (freshly grated)
1/2 teaspoon parsley flakes
Pepper corns (freshly ground)
1 tablespoon lemon juice
Instructions for "olive Garden" Salad and Dressing
 For the dressing  :Mix the first eleven ingredients in a blender until well mixed. If this is a little to tart for your own personal taste, add 1 Tablespoon of sugar. For the salad:Pour 1/2 package of the salad blend into a large salad bowl. Top with 1/2 of the onion, olives, banana peppers, croutons and tomatoes. Add dressing to taste and toss well. Add the other 1/2 bag of salad and more dressing to taste. Toss well. Top the salad with the remaining onion, olives, banana peppers, croutons and tomatoes. Pass the grated Parmesan cheese and black pepper mill at the table.

Mandarin and Almond Shrimp Salad

Prep Time: 15 minutes
Cook: 5 minutes
Serves: 4

16 medium-large raw shrimp, peeled and deveined
2/3 C. bottled sesame-ginger dressing, divided
1 pkg. (5 oz) Dole Spring Mix or other salad blend
1 can (11 or 15 oz) mandarin oranges, drained
1/2 C. sliced red bell pepper
1/4 C. diagonally sliced green onions
1/3 C. Almond Accents Honey Roasted sliced almonds

Place shrimp and 1/3 C. dressing in a 1 quart resealable bag; seal and refrigerate 30 minutes turning once or twice
Remove shrimp; discard dressing
Grill over medium high heat 3 to 5 minutes or until pink, turning once
Divide salad, mandarin oranges, bell pepper and green onions on 4 large plates.  Arrange shrimp on top of each.
Drizzle with remaining 1/3 C. dressing; sprinkle with Almond Accents