Packed with fresh ingredients, croutons, and a homemade creamy Italian dressing, this easy copycat Olive Garden salad recipe captures all the flavors of the original!
Place ½ cup mayonnaise, ⅓ cup white distilled vinegar, 1 tablespoon sugar, 4 tablespoons parmesan cheese, ½ teaspoon garlic powder, 2 teaspoons Italian seasoning, ½ teaspoon kosher salt, and 1 tablespoon fresh lemon juice into a blender and blend until smooth.
For The Salad
In a large mixing or serving bowl combine the salad mix, sliced Roma tomatoes, pepperoncini peppers, thinly sliced red onion, and black olives together.
Drizzle the salad mixture with ½ cup of the salad dressing and toss to combine.
Top with croutons and parmesan cheese. Serve immediately with the dressing remaining dressing on the side.
Notes
For Salad Mix: Combine 3 cups chopped iceberg lettuce, ½ cup shredded carrots, ½ cup shredded red cabbage.Tomatoes: Vine-ripened tomatoes, cherry tomatoes, or grape tomatoes are all great substitutes for Roma tomatoes.Pepperoncini Peppers/Olives: Olive garden uses whole pitted black olives and whole pepperoncini peppers in their salad. Feel free to use sliced peppers and olives to make the salad easier to eat.Croutons: I recommend using homemade croutons or store-bought Italian or garlic-seasoned croutons.Storage: The salad is best served immediately after assembly. However, you can store the salad (minus the croutons) in an airtight container in the fridge for up to 48 hours. Store leftover dressing in an airtight container in the fridge for up to 5 days.Nutrition is approximate and based on using the entire salad dressing.