Description
This copycat Olive Garden Salad recipe replicates the beloved restaurant favorite with a homemade touch. It’s a flavorful and refreshing salad that combines crisp lettuce, tangy pepperoncini, juicy tomatoes, briny olives, and zesty dressing.
Ingredients
Units
Scale
Salad
- 6 cups chopped iceberg lettuce
- 6 whole pepperoncini peppers
- 4 medium firm Roma tomatoes, sliced
- 1 cup whole pitted black olives, drained
- 1 cup thinly sliced red onion
- 1 cup seasoned croutons
- 1/4 cup fresh grated parmesan cheese
Dressing
- 2/3 cup extra virgin olive oil
- 1/3 cup white wine vinegar
- 3 tbsp water
- 2 tbsp mayonnaise
- 1 tbsp granulated sugar
- 2 tsp fresh minced garlic
- 2 tsp lemon juice
- 1 1/2 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/2 tsp fresh cracked black pepper
- 1/4 tsp red pepper flakes
Instructions
- Layer the Salad: In a large serving bowl, layer chopped lettuce, black olives, sliced red onion, tomatoes, and croutons.
- Prepare Dressing: Combine olive oil, vinegar, water, mayonnaise, sugar, garlic, lemon juice, seasoning, salt, pepper, and red pepper flakes.
- Combine and Serve: Pour the dressing over the salad and toss to combine. Serve immediately.
Notes
- You can customize the salad by adding grilled chicken or shrimp for extra protein.
- For a healthier option, use whole wheat croutons or skip them altogether.
Nutrition
- Serving Size: 1½ cups
- Calories: 270 kcal
- Sugar: 2g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 4mg
