Description
This Olive Garden Salad recipe lets you recreate the classic restaurant favorite at home. Crisp lettuce, vibrant vegetables, tangy pepperoncinis, savory black olives, and crunchy croutons are tossed with a zesty, homemade Italian dressing and finished with plenty of fresh Parmesan cheese. Perfect as a side or light main, this salad delivers restaurant-quality flavor and freshness in every bite.
Ingredients
Units
Scale
For the Salad
- 8 cups chopped lettuce (combination of iceberg and romaine recommended)
- 1/4 cup red cabbage, shredded
- 1/4 cup carrots, julienne
- 1/4 cup red onion, sliced
- 1/2 cup black olives
- 2 roma tomatoes, sliced
- 1/3 cup pepperoncinis
- 1 cup croutons
- 1/4 cup grated Parmesan cheese (preferably freshly grated)
For the Dressing
- 3/4 cup extra virgin olive oil (smooth variety preferred)
- 1 (.7 oz) packet Zesty Italian Dressing Mix
- 1/3 cup white vinegar
- 1/4 cup water
- 1 tablespoon grated Romano cheese (can substitute Parmesan)
- 3 teaspoons sugar
- 1 1/2 teaspoons mayo (not Miracle Whip)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
Instructions
- Prepare the Dressing: Combine the dressing ingredients in a mini food processor or a jar with a lid. Blend or shake well to emulsify and fully combine. Cover and refrigerate the dressing until ready to use, allowing the flavors to meld.
- Prep the Salad Vegetables: Wash and chop the lettuce (using iceberg, romaine, or a mix), shred the red cabbage, julienne the carrots, slice the red onion and roma tomatoes. Pat the tomatoes with a paper towel to remove excess moisture for a crisp salad.
- Assemble the Salad Base: In a large bowl, combine the prepared lettuce, cabbage, carrots, onion, black olives, sliced tomatoes, and pepperoncinis. Reserve the croutons and grated Parmesan cheese for topping.
- Toss with Dressing: Just before serving, drizzle your desired amount of the prepared Italian dressing over the salad. Toss gently to combine, ensuring all vegetables are coated evenly. (You won’t need all the dressing; save leftovers for later use.)
- Finish and Serve: Top the tossed salad with croutons and a generous sprinkle of freshly grated Parmesan cheese. Serve immediately for the best texture and freshness.
Notes
- Lettuce: Use a combination of iceberg and romaine for optimal crunch and flavor.
- Tomatoes: Roma or cocktail tomatoes are ideal; pat dry to avoid a watery salad.
- Pepperoncini Peppers: Look for these jarred near pickles and olives.
- Parmesan Cheese: Freshly grated Parmesan from a wedge (such as Belgioioso) delivers the best flavor.
- Dressing: Recipe makes about 1.5 cups. Extra dressing can be refrigerated in an airtight container for up to 3 days and doubles as a marinade for chicken.
- Olive Oil: Use a ‘smooth’ variety of extra virgin olive oil for a balanced dressing; ‘robust’ varieties can be overpowering.
- Dressing Storage: If leftover dressing solidifies, allow to sit at room temperature to liquify, then shake well before serving.
- Mix Just Before Serving: Toss the salad with dressing right before serving to keep vegetables crisp and fresh.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 270
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 7mg
