Easiest Way to Make Olive Garden Salad Dressing Recipe Vegan

Olive Salad For Muffalettas

Can you make this dressing without the nutritional yeast?

Recipe Summary Olive Salad For Muffalettas

I created this olive salad recipe after a vacation to New Orleans. Muffaletta sandwiches are fabulously addictive! Sometimes I will assemble the sandwiches and broil them open faced until the meat is crisped and the cheese melted and toasty. Enjoy!

Ingredients | Olive Garden Salad Dressing Recipe Vegan

1 (6 ounce) can black olives, drained

1 (5 ounce) jar pitted green olives, rinsed and drained

1 (6.5 ounce) jar marinated artichoke hearts, undrained

1 small red onion, chopped

¼ cup red wine vinegar

½ cup olive oil

1 teaspoon dried minced garlic

½ teaspoon celery seed

1 teaspoon dried oregano

1 teaspoon dried basil

¾ teaspoon black pepper

Directions

Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.

Info | Olive Garden Salad Dressing Recipe Vegan

prep: 10 mins total: 10 mins Servings: 8 Yield: 8 servings

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