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Olive Garden Salad

Olive Garden Salad Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 8 cups chopped iceberg and romaine blend
  • 1 cup halved grape tomatoes
  • 1/4 cup thinly sliced red onion
  • 1/2 cup sliced black olives
  • 1/4 cup sliced pepperoncini
  • 1 cup seasoned croutons
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 2 tbsp olive oil
  • 2 tbsp white vinegar
  • 1 tsp granulated sugar
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Whisk together mayonnaise, olive oil, vinegar, sugar, Italian seasoning, garlic powder, salt, and pepper until smooth.
  2. Combine lettuce, tomatoes, onion, olives, and pepperoncini in a large bowl. Pour about two thirds of the dressing over the top and toss to coat.
  3. Add croutons and Parmesan, toss once more, and serve right away.

Notes

If you have time, let the dressing rest on the counter while you prep the vegetables so the dried herbs soften. The salad is best eaten within 20 minutes of dressing, so keep the components separate if you plan on leftovers.