Olive Garden Salad

No ratings yet

With romaine lettuce hearts, pepperoncini, olives, and more tossed in a creamy Italian dressing, this Olive Garden Salad recipe is exactly like the restaurant version. Fresh and flavorful, it takes just 10 minutes to prepare!

Prep Time10

Total Time10

Course: Salad

Cuisine: American

Keyword: olive garden salad recipe

Servings: to 6 side salads

Calories: 585kcal

Author: Jill

Ingredients

Ingredients for the salad:

1 9 ounce bag romaine lettuce hearts
2 Roma tomatoes sliced ¼ inch thick
½ small red onion sliced thin
8 ounces whole black olives drained
8-10 ounces whole pepperoncini
2 cups garlic croutons
1 cup finely grated fresh parmesan

Ingredients for the dressing:

¾ cup olive oil
¼ cup avocado oil
½ cup white vinegar
1 Tablespoon mayonnaise
1 pack Italian Dressing packet
2 teaspoons white granulated sugar
½ teaspoon fresh lemon juice
Salt and pepper to taste

Instructions

Grab a pint-size Mason Jar (or a measuring cup and whisk).
Add the olive oil, avocado oil, vinegar, mayo, Italian seasoning packet, sugar, lemon juice and a pinch of salt and pepper.
Attach the lid firmly and shake vigorously to fully incorporate.
Taste and add additional salt and pepper until you reach your preferred flavor. Set aside.
To a large bowl, add the lettuce, sliced tomatoes, onion, olives, pepperoncini, croutons and parmesan. Toss to mix.
Pour ½ cup of the dressing onto the salad and toss again.
Add additional dressing if preferred.

Notes

Leftover Olive Garden salad can be stored in the fridge for up to 2 days.

Nutrition