Description
This Olive Garden Salad recipe recreates the fresh, crisp flavors of the popular restaurant salad with a vibrant blend of lettuce, red cabbage, carrots, olives, tomatoes, pepperoncini, croutons, and Parmesan cheese, paired with a zesty Italian dressing made from scratch. Perfect as a refreshing side or a light meal, it brings a homemade touch to a classic favorite.
Ingredients
Scale
Salad
- 8 cups chopped Lettuce (iceberg and romaine mix)
- ¼ cup red cabbage, shredded
- ¼ cup Carrots, julienne
- ¼ cup Red onion, sliced
- ½ cup black olives, sliced
- 2 roma tomatoes, sliced
- 1/3 cup pepperoncinis, sliced
- 1 cup croutons
- ¼ cup grated Parmesan cheese
Dressing
- ¾ cup extra virgin olive oil (smooth variety preferred)
- 1 packet (0.7 oz) 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 black pepper
- ¼ teaspoon garlic powder
Instructions
- Make the Dressing: Combine extra virgin olive oil, zesty Italian dressing mix, white vinegar, water, grated Romano cheese, sugar, mayonnaise, Dijon mustard, Italian seasoning, salt, black pepper, and garlic powder in a mini food processor or a jar with a tight lid. Blend or shake vigorously until well combined and emulsified. Cover and refrigerate.
- Prepare Salad Ingredients: Chop the lettuce and shred the red cabbage and carrots. Slice the red onion, black olives, roma tomatoes, and pepperoncinis. Use a paper towel to blot excess moisture from the tomatoes to keep the salad crisp and fresh.
- Assemble the Salad: In a large bowl, combine the chopped lettuce, shredded red cabbage, julienned carrots, sliced red onion, black olives, tomatoes, and pepperoncinis. Set aside the prepared dressing, croutons, and grated Parmesan cheese.
- Add Dressing and Toss: Drizzle the salad with your desired amount of the prepared dressing and toss gently to combine and coat the ingredients evenly. You likely won't need all the dressing.
- Finish and Serve: Sprinkle the salad with croutons and grated Parmesan cheese. Serve immediately for the freshest taste and crunch.
Notes
- Use a mix of iceberg and romaine lettuce for the best crunch and flavor balance.
- Roma tomatoes are ideal, but cocktail tomatoes work well for their perfect size—larger than cherry but smaller than slicer varieties.
- Pepperoncini peppers used are jarred and found in the pickles and olives section of the grocery store.
- Freshly grated Parmesan cheese elevates this salad—try Belgioioso brand if available.
- Leftover dressing can be refrigerated in an airtight container for up to 3 days and makes a great marinade for chicken dishes.
- Extra virgin olive oil that is smooth rather than robust is preferred for a balanced flavor in the dressing.
- If dressing solidifies in the fridge, let it come to room temperature until liquid again, then shake well before serving.
- Toss and dress this salad just before serving to maintain crispness and freshness.
- Pair this salad perfectly with dishes like Olive Garden Alfredo or try alongside Tomato Salad and Greek Salad recipes.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 27 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 7 mg
