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Copycat Olive Garden Salad: A Fresh and Flavorful Favorite Right at Home

Copycat Olive Garden Salad: A Fresh and Flavorful Favorite Right at Home

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: None
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Category: Salad, Side Dish
  • Method: No-cook
  • Cuisine: Italian, American
  • Diet: Vegetarian

Description

A homemade version of the beloved Olive Garden Salad, featuring crunchy iceberg lettuce, tangy Italian dressing, black olives, pepperoncini, and Parmesan cheese, all topped with croutons for a perfect balance of flavors and textures.


Ingredients

  • Iceberg lettuce – 4 cups (chopped)
  • Romaine lettuce – 2 cups (chopped)
  • Red onions – 1/4 cup (thinly sliced)
  • Tomatoes (cherry or grape) – 1 cup (halved)
  • Black olives – 1/4 cup (sliced)
  • Pepperoncini peppers – 2 to 3 peppers (sliced, or whole if preferred)
  • Parmesan cheese – 1/4 cup (freshly grated)
  • Croutons – 1/2 cup (store-bought or homemade)
  • Italian dressing – 1/4 cup (store-bought or homemade)

Instructions

  1. Prepare the Lettuce: Wash and dry iceberg and romaine lettuce thoroughly. Chop into bite-sized pieces and place in a large bowl.
  2. Slice the Veggies: Slice the red onion thinly and halve or quarter the tomatoes. Add these to the salad bowl.
  3. Add the Extras: Toss in black olives, pepperoncini, and freshly grated Parmesan cheese.
  4. Croutons and Dressing: Right before serving, sprinkle croutons over the salad and drizzle with Italian dressing. Toss gently to combine. Serve immediately.

Notes

  • For extra freshness, chill the salad ingredients in the fridge for 15 minutes before serving.
  • Feel free to customize the dressing to your liking by adding more vinegar for tang or sugar for sweetness.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 180
  • Sugar: 2g
  • Sodium: 500mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 10mg