Description
This Olive Garden Salad recipe recreates the fresh, crisp salad served at the restaurant, featuring a vibrant mix of lettuce, red cabbage, carrots, red onion, black olives, tomatoes, pepperoncinis, croutons, and Parmesan cheese, all tossed in a zesty homemade Italian dressing. Perfect as a side or light meal, this salad balances crunchy vegetables with tangy and savory flavors.
Ingredients
Scale
Salad
- 8 cups chopped lettuce (mix of iceberg and romaine)
- ¼ cup shredded red cabbage
- ¼ cup julienned carrots
- ¼ cup sliced red onion
- ½ cup black olives
- 2 roma tomatoes, sliced
- 1/3 cup pepperoncinis (jarred)
- 1 cup croutons
- ¼ cup grated Parmesan cheese
Dressing
- ¾ cup extra virgin olive oil (smooth variety preferred)
- 1 (.7 oz.) packet Zesty Italian Dressing Mix
- ⅓ cup white vinegar
- ¼ cup water
- 1 tablespoon grated Romano cheese (can substitute Parmesan)
- 3 teaspoons sugar
- 1 ½ teaspoons mayonnaise (not Miracle Whip)
- 1 teaspoon Dijon mustard
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Make the Dressing: Combine all dressing ingredients—extra virgin olive oil, Zesty Italian Dressing Mix, white vinegar, water, grated Romano cheese, sugar, mayonnaise, Dijon mustard, Italian seasoning, salt, pepper, and garlic powder—in a mini food processor or a jar with a tight-fitting lid. Blend or shake vigorously until the dressing is well emulsified. Cover and refrigerate until ready to use.
- Prepare Salad Ingredients: Wash and chop the lettuce (a mix of iceberg and romaine). Shred the red cabbage and julienne the carrots. Slice the red onion and roma tomatoes. Use a paper towel to pat the tomato slices dry to remove excess moisture, keeping the salad crisp.
- Assemble the Salad: In a large bowl, combine the chopped lettuce, shredded red cabbage, julienned carrots, sliced red onion, black olives, sliced tomatoes, and pepperoncinis. Leave out the croutons, Parmesan cheese, and dressing for the moment.
- Toss Salad with Dressing: Drizzle the desired amount of the prepared dressing over the salad mixture. Toss gently to combine all ingredients evenly. Note that not all dressing is needed; add to taste for flavor and moisture.
- Add Croutons and Cheese: Sprinkle the croutons and grated Parmesan cheese on top of the tossed salad just before serving to maintain their crunch and freshness.
Notes
- Use a combination of iceberg and romaine lettuce for the best texture and flavor.
- Roma tomatoes are ideal for this recipe; cocktail tomatoes are a good alternative if preferred.
- Pepperoncini peppers are jarred and usually found near pickles and olives in stores.
- For best flavor, use freshly grated Parmesan and Romano cheeses from wedges.
- The dressing makes about 1 ½ cups; store leftovers in an airtight container in the refrigerator for up to 3 days.
- If dressing solidifies when chilled, allow it to sit at room temperature until liquified and shake before using.
- Combine the salad ingredients with dressing just before serving to ensure maximum freshness and crispness.
- The leftover dressing works well as a marinade, especially for chicken recipes like Parmesan Crusted Chicken.
- Try pairing this salad with Olive Garden Alfredo or other Italian dishes for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 27 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg
