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
- Prepare the Lettuce: Wash and dry iceberg and romaine lettuce thoroughly. Chop into bite-sized pieces and place in a large bowl.
- Slice the Veggies: Slice the red onion thinly and halve or quarter the tomatoes. Add these to the salad bowl.
- Add the Extras: Toss in black olives, pepperoncini, and freshly grated Parmesan cheese.
- 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