Olive Garden Salad

This Olive Garden salad recipe is a copycat of the restaurant favorite with lettuce, tomatoes, olives, onion and croutons, all tossed with a creamy Italian dressing. Serve this salad as a hearty side dish, or add some grilled chicken to make it a meal!

Course Salad

Cuisine Italian

Prep Time 20

Cook Time 1

Total Time 21

Servings

Calories 167kcal

Author Sara Welch

Ingredients

For the salad

12 ounce bag iceberg salad mix
2 Roma tomatoes sliced
1/4 cup red onion thinly sliced
1/2 cup pepperoncini peppers whole
1/2 cup black olives
3/4 cup croutons
1/4 cup parmesan cheese shredded or shaved

For the dressing

1 packet Italian dressing mix
3/4 cup olive oil
1/3 cup white wine vinegar
1/4 cup water
1/2 teaspoon sugar
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 tablespoon mayonnaise

Instructions

For the salad

Place the salad mix, tomatoes, red onion, pepperoncini, olives, croutons and parmesan in a large bowl.

For the dressing

Whisk all the ingredients together until smooth.
Pour 2/3 cup dressing over the salad. Toss to combine, then serve.

Video

Notes

The dressing recipe makes enough for 2-3 day’s worth of salads. You can store any leftover dressing in the fridge for up to 5 days.
I like to use shaved parmesan in this recipe because it stands up well to the other ingredients and the dressing, but at the restaurant they often use grated cheese. You can use whichever variety you prefer.
This salad is best served immediately as the croutons will soften as they sit in the dressing.

Nutrition