Description
Recreate the classic Olive Garden Salad at home! Featuring crisp lettuce, fresh vegetables, pepperoncinis, and crunchy croutons tossed in a zesty Italian dressing, this copycat recipe is the perfect side dish for any meal.
Ingredients
Units
Scale
For the Salad
- 8 cups chopped lettuce (mix of iceberg and romaine recommended)
- 1/4 cup shredded red cabbage
- 1/4 cup julienned carrots
- 1/4 cup thinly sliced red onion
- 1/2 cup black olives
- 2 Roma tomatoes, sliced
- 1/3 cup pepperoncinis, jarred and drained
- 1 cup croutons
- 1/4 cup grated Parmesan cheese
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 tbsp grated Romano cheese (or substitute Parmesan)
- 3 tsp sugar
- 1 1/2 tsp mayonnaise (not Miracle Whip)
- 1 tsp Dijon mustard
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- Prepare the Dressing:
- Combine all dressing ingredients in a mini food processor or a jar with a lid. Blend or shake well to emulsify. Cover and refrigerate until ready to use.
- Prepare the Salad:
- Arrange lettuce, red cabbage, carrots, red onion, black olives, Roma tomatoes, and pepperoncinis in a large salad bowl.
- Use a paper towel to pat dry the tomatoes to prevent excess moisture.
- Assemble the Salad:
- Just before serving, drizzle the desired amount of dressing over the salad. Toss gently to combine.
- Top with croutons and sprinkle Parmesan cheese over the salad.
- Serve and Enjoy:
- Serve immediately with your favorite main dish, such as pasta or grilled chicken.
Notes
- Storage: Store leftover dressing in an airtight container in the refrigerator for up to 3 days. Shake well before using.
- Optional Add-Ins: Add shredded mozzarella or sliced cucumbers for extra variety.
- Pro Tip: Use freshly grated Parmesan and Romano cheese for the best flavor.
