Olive Garden Salad
Discover the secrets to making the iconic Olive Garden Salad at home. With crispy greens, fresh tomatoes, and tangy dressing - it is so good!
Servings: 6
Calories: 463kcal
Ingredients
- 2 small heads of Romaine lettuce, chopped
- ½ small red onion, sliced
- 2 Roma tomatoes, sliced
- 3 ounces (about ½ cup) medium black olives, drained
- 4 whole peperoncini peppers
- ⅓ cup grated Parmesan cheese
- 1-2 cups Texas Toast Seasoned Croutons
For the Dressing
- ⅔ cup high-quality extra-virgin olive oil
- 1 (7-ounce) package Good Seasons Italian Dressing Mix
- ⅓ cup white wine vinegar
- ¼ cup water
- 1 tablespoon light corn syrup
- 2 tablespoons mayonnaise
- ¾ teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ cup grated parmesan cheese
Instructions
For the Dressing
- Place all ingredients in a blender and mix until well combined.
- Pour into jar, cover, and refrigerate for at least 30 minutes.
For the Salad
- Arrange salad ingredients in a large bowl.
- Fold in dressing until well coated or serve on the side.
Video
Notes
- Don't stop at 1/ cup Parmesan cheese - keep it going til someone says when!
- Serve with soup and breadsticks for a classic Olive Garden lunch.
- Make the dressing up to a few days ahead for a quicker lunch.
Nutrition
Calories: 463kcal | Carbohydrates: 33g | Protein: 7g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 3951mg | Potassium: 635mg | Fiber: 6g | Sugar: 6g | Vitamin A: 18513IU | Vitamin C: 17mg | Calcium: 174mg | Iron: 3mg