Olive Garden Salad
User Reviews
5.0
15 reviews
Excellent
Olive Garden Salad
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Olive Garden Salad is easy to make at home with the BEST copycat Italian dressing! This zesty side dish is fresh and crisp, just like the restaurant version.
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Ingredients
Salad
- 8 cups chopped lettuce
- ¼ cup red cabbage shredded
- ¼ cup carrots julienne
- ¼ cup red onion
- ½ cup black olives
- 2 roma tomatoes sliced
- 1/3 cup pepperoncinis
- 1 cup croutons
- ¼ cup grated Parmesan cheese
Dressing
- 3/4 cup extra virgin olive oil I prefer smooth over robust if given the option
- 1 (.7 oz.) packet Zesty Italian Dressing Mix
- 1/3 cup white vinegar
- ¼ cup water
- 1 tablespoon grated romano cheese can sub Parmesan
- 3 teaspoons sugar
- 1 ½ teaspoons mayo not miracle whip
- 1 teaspoon Dijon mustard
- ½ teaspoon EACH: Italian seasoning, salt
- ¼ teaspoon EACH: pepper, garlic powder
Instructions
- Combine the dressing ingredients in a mini food processor or in a jar with a lid. Blend/shake well to combine and emulsify. Cover and refrigerate.
- Prepare salad ingredients. Use a paper towel to absorb any excess moisture from the sliced tomatoes to keep things fresh and crisp.
- Set dressing, croutons, and Parmesan cheese aside and combine remaining salad ingredients together in a large bowl.
- Drizzle with desired amount of salad dressing and toss to combine. (You won't need all of the dressing.) Sprinkle with croutons and Parmesan cheese and serve!
- This pairs perfectly with my Olive Garden Alfredo!
Notes
- Pro Tips:
- The nutritional information provided is an estimate and is per serving. There are 6 servings in this recipe.
- Lettuce: I like to use a combination of iceberg and romaine for this recipe.
- Tomatoes: Roma tomatoes are perfect for this recipe. I also like to use cocktail tomatoes, (pictured in this recipe). They are bigger than cherry tomatoes and smaller than slicer tomatoes, perfect for serving on salads.
- Pepperoncini Peppers:These are jarred and are found where the pickles and olives are.
- Parmesan Cheese: Freshly grated cheese is definitely best here. I grate mine from a wedge of Belgioioso. I use the same brand for the Romano in the dressing.
- Dressing: This recipe makes 1 ½ cups of dressing. Leftover dressing can be refrigerated in an airtight container for up to 3 days. It makes a fantastic marinade for chicken, especially in my Copycat Longhorn Parmesan Crusted Chicken Recipe!
- Olive Oil for Dressing: Extra Virgin Olive Oil is best for this dressing. I prefer varieties that are smooth, I find robust to be a little too overpowering.
- Note: If your leftover dressing solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve.
- Mix just before serving: This recipe needs to be combined just before serving to ensure it's crisp and fresh!
Nutrition Information
Show Details
Calories
347kcal
(17%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
31g
(48%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
22g
Trans Fat
0.002g
Cholesterol
5mg
(2%)
Sodium
867mg
(36%)
Potassium
259mg
(7%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1695IU
(34%)
Vitamin C
14mg
(16%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 31g | 48% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 5mg | 2% |
| Sodium | 867mg | 36% |
| Potassium | 259mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1695IU | 34% |
| Vitamin C | 14mg | 16% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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