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A fresh and flavorful copycat Olive Garden Salad with crisp lettuce, Roma tomatoes, black olives, pepperoncinis, croutons, and grated Parmesan cheese, topped with a zesty homemade Italian dressing.

  • Total Time: 25 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 8 cups chopped lettuce (mix of iceberg and romaine)
  • 1/4 cup shredded red cabbage
  • 1/4 cup julienned carrots
  • 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
  • 3/4 cup extra virgin olive oil (preferably smooth variety)
  • 1 (0.7 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

  1. Combine all dressing ingredients in a small food processor, blender, or jar with lid. Blend or shake vigorously until emulsified. Cover and refrigerate to chill.
  2. Prepare salad ingredients. Pat sliced tomatoes dry with paper towel to remove extra moisture.
  3. Set aside dressing, croutons, and Parmesan cheese. Toss all other salad ingredients in a large bowl until evenly combined.
  4. Drizzle salad with desired amount of dressing and toss gently to coat. Note: not all dressing needs to be used.
  5. Sprinkle croutons and Parmesan cheese on top and serve immediately.

Notes

Use a mix of crunchy iceberg and fresh romaine for best texture., Roma tomatoes or cocktail tomatoes are ideal for the salad., Pepperoncini peppers add a tangy zip and can be found jarred near pickles and olives., Grate fresh Parmesan cheese for best flavor, preferably from a wedge such as Belgioioso., This recipe yields about 1.5 cups of dressing which can be stored up to 3 days in the fridge and also works as a marinade for chicken., Use smooth extra virgin olive oil in dressing to avoid overpowering flavors., If dressing firms up in the fridge, let it come to room temperature and shake or whisk before using., Toss salad ingredients with dressing right before serving to keep it crisp and fresh., The dressing mix packet can be substituted with a blend of dried Italian herbs and spices., To make vegan, omit Romano and Parmesan cheeses and use vegan mayo or omit mayo in dressing.

  • Author: Laura
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Salad, Side Dish
  • Cuisine: American, Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 347 kcal
  • Fat: 31 g
  • Carbohydrates: 14 g
  • Protein: 4 g