Description
This Olive Garden Salad copycat recipe offers a fresh and vibrant mix of crisp lettuce, colorful vegetables, black olives, pepperoncini, and topped with croutons and Parmesan cheese. The zesty Italian dressing, made with extra virgin olive oil, vinegar, and a blend of seasonings, perfectly complements the salad, making it ideal for an easy and refreshing side dish.
Ingredients
Scale
Salad
- 8 cups chopped lettuce (a mix of iceberg and romaine)
- ¼ cup red cabbage, shredded
- ¼ cup carrots, julienne
- ¼ cup red onion, sliced
- ½ cup black olives
- 2 roma tomatoes, sliced
- ⅓ cup pepperoncinis, sliced
- 1 cup croutons
- ¼ cup grated Parmesan cheese
Dressing
- ¾ cup extra virgin olive oil (prefer smooth over robust)
- 1 (0.7 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 the 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 lid. Blend or shake well until emulsified. Cover and refrigerate to allow the flavors to meld.
- Prepare the salad ingredients. Chop the lettuce (preferably a mix of iceberg and romaine) and shred the red cabbage and carrots. Slice the red onion, black olives, roma tomatoes, and pepperoncinis. Use a paper towel to gently pat the tomato slices dry to remove excess moisture and keep the salad crisp and fresh.
- Assemble the salad. In a large bowl, combine the chopped lettuce, red cabbage, carrots, red onion, black olives, tomatoes, and pepperoncinis. Toss gently to mix all the ingredients evenly.
- Add dressing and toppings. Drizzle your desired amount of the prepared dressing over the salad and toss again to coat all ingredients well. Note that you won't need to use all of the dressing. Finally, sprinkle the croutons and grated Parmesan cheese over the top and serve immediately for the freshest taste.
Notes
- Use a combination of iceberg and romaine lettuce for the best texture and flavor.
- Roma tomatoes are ideal, but cocktail tomatoes also work well for size and sweetness.
- Pepperoncini peppers are jarred and can be found near pickles and olives in stores.
- Freshly grated Parmesan cheese adds superior flavor compared to pre-grated versions.
- This recipe makes approximately 1 ½ cups of dressing; leftover dressing stores well in an airtight container in the refrigerator for up to 3 days.
- Extra virgin olive oil should be smooth rather than robust for a balanced dressing flavor.
- If dressing solidifies when refrigerated, allow it to come to room temperature and shake well before serving.
- Toss the salad just before serving to maintain crispness and freshness.
- Leftover dressing can be repurposed as a marinade, especially for chicken dishes.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 23 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg
