Olive Garden Salad (Printable)
Crisp greens, pepperoncini, olives, and Parmesan tossed in a creamy signature dressing.
# What You Need:
→ Salad
01 - 6 cups romaine lettuce, chopped
02 - 1 cup iceberg lettuce, chopped
03 - 1/2 cup red onion, thinly sliced
04 - 1 cup grape tomatoes, halved
05 - 1/2 cup black olives, pitted
06 - 6–8 whole pepperoncini peppers
07 - 1/2 cup croutons
08 - 1/4 cup freshly grated Parmesan cheese
→ Dressing
09 - 1/2 cup mayonnaise
10 - 1/3 cup white vinegar
11 - 1/4 cup extra virgin olive oil
12 - 2 tablespoons grated Parmesan cheese
13 - 1 tablespoon lemon juice
14 - 1 teaspoon Italian seasoning
15 - 1 teaspoon garlic powder
16 - 1/2 teaspoon dry mustard
17 - 1/2 teaspoon sugar
18 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Rinse romaine and iceberg lettuce under cold water. Dry thoroughly using a salad spinner or paper towels. Chop the lettuces and combine them in a large salad bowl.
02 - Layer the thinly sliced red onions, halved grape tomatoes, pitted black olives, and whole pepperoncini peppers evenly over the mixed greens.
03 - Scatter croutons and freshly grated Parmesan cheese across the top of the salad.
04 - In a small mixing bowl, whisk together mayonnaise, white vinegar, olive oil, grated Parmesan cheese, lemon juice, Italian seasoning, garlic powder, dry mustard, and sugar until smooth and well combined. Season with salt and freshly ground black pepper to taste.
05 - Drizzle the dressing over the salad just before serving. Toss gently with salad tongs to coat the greens evenly, or serve the dressing on the side for individual portioning.
# Expert Suggestions:
01 -
- The dressing comes together in about two minutes and tastes even better than what you remember from the restaurant.
- It uses everyday ingredients you probably already have sitting in your fridge and pantry.
- Double the dressing recipe and keep it in a jar because you will want it on everything from sandwiches to roasted vegetables.
02 -
- If you dress the salad more than fifteen minutes before serving, the croutons turn to mush and the lettuce begins to collapse in a deeply disappointing way.
- The dressing thickens considerably in the refrigerator, so let it sit at room temperature for about twenty minutes and give it another whisk before using leftover batches.
03 -
- Plating the salad on a chilled bowl or plate keeps everything crisp and makes the whole dish taste noticeably fresher.
- Massaging the dressing into the greens with your hands, rather than tossing with tongs, gives you the most even coating and the best flavor in every single bite.