Olive Garden Salad
User Reviews
5
Olive Garden Salad
Description
This salad features a fresh base of iceberg and romaine lettuces combined with shredded red cabbage, julienned carrot, slices of Roma tomatoes, black olives, and pepperoncini peppers for varied flavor and texture. Red onion slices add sharpness. The salad is topped with crunchy croutons and grated Parmesan cheese.
The dressing is prepared by blending extra virgin olive oil with white vinegar, mayonnaise, Dijon mustard, Romano cheese, sugar, garlic powder, black pepper, salt, Italian seasoning, and a packet of Zesty Italian dressing mix. This emulsion provides both acidity and creaminess, complementing the vegetables.
The assembled salad is tossed with desired amounts of dressing just before serving to keep the ingredients crisp, then finished with croutons and Parmesan. The salad pairs well with Italian dishes such as Alfredo pasta.
Leftover dressing can be refrigerated up to three days and serves as a marinade for chicken or other dishes. If the dressing solidifies when chilled, warming briefly and shaking restores its texture.
Ingredients
Salad
- 8 cups lettuce chopped
- ¼ cup red cabbage shredded
- ¼ cup carrot julienne
- ¼ cup red onion
- ½ cup black olives
- 2 Roma tomato sliced
- 1/3 cup pepperoncinis
- 1 cup croutons
- ¼ cup Parmesan Cheese grated
Dressing
- 3/4 cup extra virgin olive oil I prefer smooth over robust if given the option
- 1 Zesty Italian Dressing Mix packet, 0.7 oz
- 1/3 cup white vinegar
- ¼ cup water
- 1 tablespoon Romano cheese can sub Parmesan, grated
- 3 teaspoons sugar
- 1 ½ 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
- 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
- This salad yields about 6 servings; nutritional info is per serving.
- Combining iceberg and romaine lettuce provides a balance of crispness and flavor.
- Freshly grating Parmesan and Romano cheeses enhances flavor quality.
- Pepperoncini peppers are jarred, found near pickles and olives in stores.
- Leftover dressing can be refrigerated up to 3 days and also works well as a chicken marinade.
- If the dressing thickens in the fridge, warm to room temperature and shake before serving.
- Prepare the salad just before serving and add dressing gradually to maintain crispness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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