Description
This Olive Garden Salad Copycat captures the fresh, vibrant flavors of the beloved restaurant salad with a crisp blend of lettuce, cabbage, carrots, onions, olives, tomatoes, and pepperoncinis, tossed in a tangy, homemade Italian dressing and topped with crunchy croutons and Parmesan cheese. Ready in just 25 minutes, it’s perfect for a light lunch or as a refreshing side dish.
Ingredients
Scale
Salad
- 8 cups chopped lettuce
- 1/4 cup red cabbage, shredded
- 1/4 cup carrots, julienned
- 1/4 cup red onion, sliced
- 1/2 cup black olives
- 2 Roma tomatoes, sliced
- 1/3 cup pepperoncinis
- 1 cup croutons
- 1/4 cup grated Parmesan cheese
Dressing
- 3/4 cup extra virgin olive oil
- 1 packet Zesty Italian Dressing Mix (0.7 oz)
- 1/3 cup white vinegar
- 1/4 cup water
- 1 tablespoon grated Romano cheese
- 3 teaspoons sugar
- 1 1/2 teaspoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
Instructions
- Prepare the Dressing: Combine all dressing ingredients including extra virgin olive oil, Zesty Italian Dressing Mix, white vinegar, water, grated Romano cheese, sugar, mayonnaise, Dijon mustard, Italian seasoning, salt, pepper, and garlic powder in a food processor or a jar. Blend or shake well until the dressing is fully emulsified. Refrigerate and allow flavors to meld while preparing the salad.
- Prep the Vegetables: Wash and chop the lettuce thoroughly. Shred the red cabbage and julienne the carrots. Slice the red onions and Roma tomatoes. Pat the tomato slices dry with paper towels to remove excess moisture and prevent the salad from becoming watery.
- Combine Salad Ingredients: In a large salad bowl, combine chopped lettuce, shredded cabbage, julienned carrots, sliced red onions, black olives, sliced tomatoes, and pepperoncinis. Toss gently to mix the vegetables evenly.
- Add Dressing: Drizzle your desired amount of the prepared Italian dressing over the mixed vegetables. Toss gently but thoroughly to ensure all the salad ingredients are lightly coated with dressing without wilting the greens.
- Finish and Serve: Top the salad with crunchy croutons and sprinkle with grated Parmesan cheese. Serve immediately to enjoy the crisp texture and fresh flavors.
Notes
- Patting the tomatoes dry is key to keep the salad from getting soggy.
- The dressing can be made ahead and refrigerated for up to 3 days.
- Adjust the amount of dressing according to taste preferences and salad size.
- Use fresh, high-quality ingredients for best flavor results.
- This salad is best served immediately after adding croutons to maintain their crunch.
