Go Back
Olive Garden Salad
Zoey

Olive Garden Salad

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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings: 6 people
Course: Salad, Side Dish
Cuisine: American, Italian
Calories: 347
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 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)
  • ⅓ cup pepperoncinis
  • 1 cup croutons
  • ¼ cup grated Parmesan cheese
  • ¾ cup extra virgin olive oil (I prefer smooth over robust if given the option)
  • 1 (.7 oz.) packet Zesty Italian Dressing Mix
  • ⅓ 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 Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder

Equipment

  • mini food processor
  • jar with a lid

Method
 

Instructions
  1. 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.
  2. Prepare salad ingredients. Use a paper towel to absorb any excess moisture from the sliced tomatoes to keep things fresh and crisp.
  3. Set dressing, croutons, and Parmesan cheese aside and combine remaining salad ingredients together in a large bowl.
  4. 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!
  5. This pairs perfectly with my Olive Garden Alfredo!