Description
A vibrant and fresh Olive Garden Salad featuring a crisp mix of lettuce, red cabbage, carrots, olives, tomatoes, pepperoncinis, croutons, and Parmesan cheese, tossed in a tangy and flavorful homemade Zesty Italian dressing. Perfect as a side or light meal, this salad combines a variety of textures and tastes reminiscent of classic Olive Garden flavors.
Ingredients
Scale
Salad
- 8 cups chopped lettuce
- ¼ cup red cabbage, shredded
- ¼ cup carrots, julienne
- ¼ cup red onion, sliced
- ½ cup black olives
- 2 roma tomatoes, sliced
- 1/3 cup pepperoncinis
- 1 cup croutons
- ¼ cup grated Parmesan cheese
Dressing
- ¾ cup extra virgin olive oil
- 1 (0.7 oz) packet Zesty Italian Dressing Mix
- ⅓ cup white vinegar
- ¼ cup water
- 1 tablespoon grated Romano cheese (or Parmesan)
- 3 teaspoons sugar
- 1 ½ teaspoons mayo (not miracle whip)
- 1 teaspoon Dijon mustard
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Prepare the dressing: Combine all dressing ingredients—extra virgin olive oil, Zesty Italian Dressing Mix, white vinegar, water, grated Romano cheese, sugar, mayo, Dijon mustard, Italian seasoning, salt, black pepper, and garlic powder—in a mini food processor or a jar with a lid. Blend or shake vigorously until well emulsified. Cover and refrigerate.
- Prepare salad ingredients: Chop the lettuce and shred the red cabbage. Julienne the carrots and slice the red onion and roma tomatoes. Use a paper towel to blot the sliced tomatoes to absorb excess moisture, ensuring freshness and crispness.
- Assemble the salad base: In a large bowl, combine the chopped lettuce, shredded cabbage, julienned carrots, sliced red onion, black olives, sliced tomatoes, and pepperoncinis. Set aside the dressing, croutons, and grated Parmesan cheese.
- Toss salad and serve: Drizzle the desired amount of chilled dressing over the salad and toss gently to combine. Sprinkle croutons and grated Parmesan cheese evenly on top. Serve immediately to maintain crispness.
Notes
- Use a combination of iceberg and romaine lettuce for the best crunch and flavor.
- Roma tomatoes or cocktail tomatoes work perfectly for this salad; they provide great texture and sweetness.
- Pepperoncini peppers are jarred and typically found near pickles and olives.
- Freshly grated Parmesan and Romano cheeses lend the best flavor; freshly grate from a wedge if possible.
- Extra virgin olive oil should ideally be smooth rather than robust to avoid overpowering flavors in the dressing.
- Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days and makes a great marinade for chicken.
- If dressing solidifies when refrigerated, let it come to room temperature and shake before using.
- Mix the salad just before serving to ensure it stays crisp and fresh.
- Try pairing this salad with Olive Garden Alfredo or exploring other salads like Tomato Salad and Greek Salad for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 5 mg
