Olive Garden Salad Recipe | Easy Copycat Italian Dressing
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Yield: 4 salads
Delicious Olive Garden Salad copycat recipe that can be used as an appetizer or side dish for pasta, seafood, or steak and chicken. Pair with breadsticks for the ultimate experience.
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Equipment
- blender or
Ingredients
For the Salad:
- iceberg lettuce mix I like the kind with carrots and purple cabbage
- 3-4 Roma tomatoes sliced
- 1 can small whole black olives, pitted (6 oz.)
- ¾ cup pickled pepperoncini peppers
- ½ cup red onion sliced thinly into rings
- ¼ to ½ cup Parmesan cheese
- croutons, optional
- course ground black pepper for serving, optional
For the Homemade Olive Garden Dressing:
- ½ cup extra virgin olive oil
- ½ cup shredded Parmesan cheese
- 3 tablespoon mayo
- 2 tablespoon apple cider vinegar, or red wine vinegar
- 2 tablespoon freshly-squeezed lemon juice (about 1 lemon)
- 3 teaspoon granulated sugar, or honey
- 1-2 teaspoon minced garlic depending on preference
- 1 teaspoon Italian seasonings
- ¾ teaspoon black pepper
- ¼ teaspoon salt
Instructions
For the Homemade Olive Garden Dressing:
- Add all ingredients into a blender or food processor. Combine on medium-low speed until smooth.
- Refrigerate until ready to use. Store in a glass jar for up to one week.
For the Olive Garden Salad:
- Lay a bed of lettuce into individual bowls or a large salad bowl. Place the remaining ingredients on top in piles. Toss to combine. Grind fresh black peppercorns over the top.
- Serve with Olive Garden Dressing. Optional: Serve with breadsticks or croutons.
Notes
- Don't add extra salt to the dressing, as the Parmesan cheese also gives it a saltiness.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!