Description
Enjoy a crisp, fresh Olive Garden Salad featuring a vibrant mix of lettuce, cabbage, carrots, tomatoes, olives, and pepperoncini, all tossed in a tangy homemade Italian dressing with parmesan and croutons for a delightful crunch. Perfect as a side dish or light meal.
Ingredients
Scale
Salad
- 8 cups chopped lettuce (iceberg and romaine mix)
- ¼ cup red cabbage, shredded
- ¼ cup carrots, julienne
- ¼ cup red onion, sliced
- ½ cup black olives, sliced
- 2 roma tomatoes, sliced and patted dry
- 1/3 cup pepperoncinis, sliced
- 1 cup croutons
- ¼ cup grated Parmesan cheese
Dressing
- ¾ cup extra virgin olive oil (smooth variety preferred)
- 1 (.7 oz) packet Zesty Italian Dressing Mix
- ⅓ cup white vinegar
- ¼ cup water
- 1 tablespoon grated Romano cheese (or Parmesan as substitute)
- 3 teaspoons sugar
- 1½ 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
- Prepare Dressing: Combine extra virgin olive oil, Zesty Italian Dressing Mix, white vinegar, water, grated Romano cheese, sugar, mayonnaise, Dijon mustard, Italian seasoning, salt, black pepper, and garlic powder in a mini food processor or a jar with a tight lid. Blend or shake vigorously until well emulsified. Cover and refrigerate to let flavors meld.
- Prepare Salad Ingredients: Wash and chop the lettuce mix, shred red cabbage, julienne carrots, slice red onion, and black olives. Slice roma tomatoes and pat dry with a paper towel to remove excess moisture for crispness.
- Assemble Salad: In a large bowl, combine lettuce, red cabbage, carrots, red onion, black olives, sliced tomatoes, and pepperoncinis. Toss gently to mix all ingredients evenly.
- Add Dressing and Toss: Drizzle the salad with your desired amount of the prepared dressing and toss gently to coat the salad evenly. Remember, you likely won't need all the dressing.
- Finish and Serve: Sprinkle croutons and grated Parmesan cheese on top just before serving. Serve immediately to ensure freshness and crispness. Enjoy as a side or light meal!
Notes
- Use a combination of iceberg and romaine lettuce for the best texture and flavor.
- Roma tomatoes or cocktail tomatoes work perfectly; pat them dry to keep the salad crisp.
- Pepperoncini peppers are jarred and usually found near pickles and olives.
- Freshly grated Parmesan cheese enhances flavor best; use quality brands like Belgioioso for both Parmesan and Romano.
- Dressing makes about 1½ cups; leftover can be refrigerated in an airtight container for up to 3 days.
- Extra virgin olive oil should be smooth rather than robust for a balanced dressing flavor.
- If dressing solidifies in the fridge, let it sit at room temperature and shake before using.
- Toss salad just before serving to maintain crispness.
- This salad pairs wonderfully with Olive Garden Alfredo or similar Italian dishes.
- Try making variations like Tomato Salad or Greek Salad for more options.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 5 mg
