Olive Garden Salad Recipe

Ingredients

Salad

• 8 cups chopped lettuce (a mix of iceberg and romaine recommended)
• 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
• 1 cup croutons
• ¼ cup grated Parmesan cheese

Dressing

• ¾ cup extra virgin olive oil (prefer smooth over robust)
• 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
• 1½ teaspoons mayonnaise (not Miracle Whip)
• 1 teaspoon Dijon mustard
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon garlic powder

Instructions

1. Combine the 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 the dressing is fully emulsified. Cover and refrigerate until ready to use.
2. Chop the lettuce, shred the red cabbage, julienne the carrots, slice the red onion, slice the roma tomatoes and pat them dry with a paper towel to absorb excess moisture for crispness. Drain the pepperoncinis and slice if desired.
3. In a large bowl, mix together the chopped lettuce, red cabbage, carrots, red onion, black olives, roma tomatoes, and pepperoncinis.
4. Drizzle your desired amount of the prepared Italian dressing over the salad ingredients and toss gently to combine. Avoid using all the dressing at once to prevent sogginess.
5. Sprinkle the salad with croutons and grated Parmesan cheese. Serve immediately to enjoy the fresh crispness.

Notes

• Use a combination of iceberg and romaine lettuce for best texture and flavor.
• Roma tomatoes work best, but cocktail tomatoes are a good alternative that balances size and flavor.
• Pepperoncini peppers are jarred and typically found near pickles and olives in stores.
• Freshly grate Parmesan and Romano cheeses from wedges for superior taste.
• Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days and works wonderfully as a marinade.
• If dressing solidifies in the fridge, let it sit at room temperature until it liquifies, then shake well before use.
• Mix the salad just before serving to keep it fresh and crisp.
• This recipe pairs perfectly with creamy pasta dishes like Olive Garden Alfredo.
• Try pairing with other salads such as Tomato Salad or Greek Salad for variety.