Description

As a passionate home cook, I find joy in recreating beloved restaurant dishes right in my kitchen. One of my all-time favorites is the Olive Garden Salad. It’s not just a salad; it’s a delightful medley of flavors and textures that brings a taste of Italy to my dining table. I remember the first time I tasted this salad at Olive Garden. The crisp lettuce, the tangy dressing, and the crunch of croutons danced together in perfect harmony. It was love at first bite!

Ingredients

Scale

8 cups chopped Lettuce (mix of romaine and iceberg)
¼ cup red cabbage, shredded
¼ cup Carrots, julienne
¼ cup Red onion
½ cup black olives (preferably Kalamata)
2 roma tomatoes, sliced
1/3 cup pepperoncinis
1 cup croutons
¼ cup grated Parmesan cheese

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Instructions

Prepare the Vegetables: Wash and dry all fresh produce. Chop the lettuce, shred the cabbage, julienne the carrots, and slice the red onion and tomatoes.
Make the Dressing: Combine olive oil, Zesty Italian dressing mix, white vinegar, water, grated Romano cheese, sugar, mayo, Dijon mustard, Italian seasoning, salt, pepper, and garlic powder. Blend or shake until emulsified and chill in the fridge.
Combine Ingredients: In a large bowl, add the chopped lettuce, shredded cabbage, julienned carrots, sliced red onion, black olives, roma tomatoes, and pepperoncinis. Toss gently and drizzle with dressing.
Serve and Enjoy: Top with croutons and grated Parmesan cheese. Serve immediately for the best texture.

Notes

Freshness is key; use the freshest ingredients possible.
Chill the dressing to enhance flavors.
Customize ingredients based on personal preferences.
Make ahead but keep dressing separate until serving.
Embrace seasonal produce for unique flavors.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: Mixing
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 2 grams
Sodium: 300 mg
Fat: 12 grams
Saturated Fat: 2 grams
Carbohydrates: 10 grams
Fiber: 3 grams
Protein: 4 grams