Description
This Easy Olive Garden Salad recipe is a refreshing and flavorful dish that replicates the popular salad from the Olive Garden restaurant chain. Crisp lettuce, colorful vegetables, tangy olives, crunchy croutons, and a zesty homemade dressing come together to create a delicious salad that’s perfect for any meal.
Ingredients
Units
Scale
Salad
- 8 cups chopped Lettuce
- 1/4 cup red cabbage shredded
- 1/4 cup Carrots julienne
- 1/4 cup Red onion
- 1/2 cup black olives
- 2 roma tomatoes sliced
- 1/3 cup pepperoncinis
- 1 cup croutons
- 1/4 cup grated Parmesan cheese
Dressing
- 3/4 cup extra virgin olive oil
- 1 (.7 oz.) packet Zesty Italian Dressing Mix
- 1/3 cup white vinegar
- 1/4 cup water
- 1 tablespoon grated Romano cheese
- 3 teaspoons sugar
- 1 1/2 teaspoons mayo
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
Instructions
- Combine the dressing ingredients: In a mini food processor or jar, blend/shake well to emulsify. Refrigerate.
- Prepare salad ingredients: Absorb excess moisture from tomatoes.
- Combine salad: Mix all salad ingredients except dressing, croutons, and Parmesan.
- Drizzle and serve: Toss salad with dressing, sprinkle with croutons and Parmesan, and serve.
Notes
- Lettuce: Iceberg and romaine mix works well.
- Tomatoes: Roma or cocktail tomatoes are recommended.
- Pepperoncini Peppers: Found with pickles and olives.
- Parmesan Cheese: Freshly grated is best.
- Dressing: Makes 1 ½ cups, refrigerate leftovers.
- Olive Oil: Use extra virgin olive oil for best results.
- Storage Tip: Let solidified dressing liquefy before use.
- Serve Fresh: Combine ingredients just before serving for optimal freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
