Olive Garden Salad Recipe
A delightful mix of fresh ingredients and a tangy dressing that brings vibrant flavors to any meal.
Ingredients
- 6 cups Chopped iceberg lettuce
- 6 whole Pepperoncini peppers
- 4 medium Roma tomatoes, sliced
- 1 cup Whole pitted black olives, drained
- 1 cup Sliced red onion, thinly sliced
- 1 cup Seasoned croutons
- ¼ cup Fresh grated parmesan cheese
- ⅔ cup Extra virgin olive oil
- ⅓ cup White wine vinegar
- 3 tablespoon Water
- 2 tablespoon Mayonnaise
- 1 tablespoon Granulated sugar
- 2 teaspoon Fresh minced garlic
- 2 teaspoon Lemon juice
- 1½ teaspoon Italian seasoning
- ½ teaspoon Kosher salt
- ½ teaspoon Fresh cracked black pepper
- ¼ teaspoon Red pepper flakes
Instructions
- In a large serving bowl, layer 3 cups of the chopped lettuce, ½ cup of the black olives, ½ cup of the sliced red onion, ½ of the sliced tomatoes, and ½ cup of the croutons.
- Layer the remaining lettuce, black olives, sliced red onion, sliced tomatoes, and croutons.
- Lay the pepperoncini peppers on top of the salad and sprinkle the grated parmesan over everything.
- In a small mixing bowl or a quart-sized mason jar, combine olive oil, white wine vinegar, water, mayonnaise, sugar, minced garlic, lemon juice, Italian seasoning, kosher salt, black pepper, and red pepper flakes.
- Whisk or shake until well combined to create a smooth dressing.
- Immediately pour the dressing over the top of the salad and toss gently. Serve right away.
Notes
- Always wash and dry the iceberg lettuce thoroughly.
- Taste the salad before serving and adjust seasoning if necessary.
- Store leftover dressing separately to keep salad crisp.
Nutrition
Serving: -1gCalories: 220kcalCarbohydrates: 10gProtein: 3gFat: 20gSaturated Fat: 3gSodium: 400mgFiber: 2gSugar: 3g
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