Olive Garden Copycat Salad with Dressing
Olive Garden Copycat Salad with Dressing
Ingredients
For the Dressing
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 tablespoon mayonnaise
- 1 teaspoon garlic, minced
- 2 tablespoons Parmesan cheese, grated
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
For the Salad
- 10 ounces garden mix, shredded iceberg lettuce, purple cabbage, and carrots
- 2 tomatoes, medium, sliced into rounds
- 1/2 red onion, small, thinly sliced into rings
- 1/2 cup black olives, pitted, whole
- 1 cup croutons, seasoned
- 4 pepperoncini peppers, whole
- 1/4 cup Parmesan cheese, grated, for topping
Instructions
- 1
Prepare the dressing: In a glass jar with a tight-fitting lid, combine the olive oil, white wine vinegar, lemon juice, honey, mayonnaise, minced garlic, grated Parmesan cheese, dried basil, dried oregano, fresh chopped parsley, red pepper flakes, salt, and black pepper.
⏱️ 5 min
- 2
Secure the lid on the jar and shake vigorously until all ingredients are thoroughly combined and the dressing has a creamy, emulsified texture. Set aside.
⏱️ 1 min
- 3
Assemble the salad: Place the garden mix (shredded iceberg lettuce, purple cabbage, and carrots) into a large salad bowl.
⏱️ 2 min
- 4
Artfully arrange the sliced tomatoes, red onion rings, and whole black olives on top of the greens.
⏱️ 5 min
- 5
Add the seasoned croutons, and place one whole pepperoncini pepper per serving around the salad. Sprinkle generously with additional grated Parmesan cheese.
⏱️ 2 min
- 6
Just before serving, pour the prepared dressing over the salad. Toss gently if desired, or serve the dressing on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Olive Garden Copycat Salad with Dressing
Ingredients
For the Dressing
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 tablespoon mayonnaise
- 1 teaspoon garlic, minced
- 2 tablespoons Parmesan cheese, grated
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
For the Salad
- 10 ounces garden mix, shredded iceberg lettuce, purple cabbage, and carrots
- 2 tomatoes, medium, sliced into rounds
- 1/2 red onion, small, thinly sliced into rings
- 1/2 cup black olives, pitted, whole
- 1 cup croutons, seasoned
- 4 pepperoncini peppers, whole
- 1/4 cup Parmesan cheese, grated, for topping
Instructions
- 1
Prepare the dressing: In a glass jar with a tight-fitting lid, combine the olive oil, white wine vinegar, lemon juice, honey, mayonnaise, minced garlic, grated Parmesan cheese, dried basil, dried oregano, fresh chopped parsley, red pepper flakes, salt, and black pepper.
⏱️ 5 min - 2
Secure the lid on the jar and shake vigorously until all ingredients are thoroughly combined and the dressing has a creamy, emulsified texture. Set aside.
⏱️ 1 min - 3
Assemble the salad: Place the garden mix (shredded iceberg lettuce, purple cabbage, and carrots) into a large salad bowl.
⏱️ 2 min - 4
Artfully arrange the sliced tomatoes, red onion rings, and whole black olives on top of the greens.
⏱️ 5 min - 5
Add the seasoned croutons, and place one whole pepperoncini pepper per serving around the salad. Sprinkle generously with additional grated Parmesan cheese.
⏱️ 2 min - 6
Just before serving, pour the prepared dressing over the salad. Toss gently if desired, or serve the dressing on the side.
⏱️ 1 min