Olive Garden Salad

Crunchy lettuce, tomatoes, olives, and pepperoncini tossed in a zippy homemade Italian dressing—reminiscent of the restaurant classic.

Ingredients

Steps

1. Blend the dressing ingredients in a mini food processor or shake them in a lidded jar until emulsified. Cover and chill.
2. Prep the salad components. Pat sliced tomatoes with a paper towel to wick away extra moisture so everything stays crisp.
3. Hold back the dressing, croutons, and Parmesan; toss the remaining salad ingredients in a large bowl.
4. Drizzle on as much dressing as you like and toss to coat. (You won't need the full batch.) Finish with croutons and Parmesan and serve right away.

Salad

• 8 cups chopped lettuce (iceberg and romaine)
• 1/4 cup red cabbage, shredded
• 1/4 cup carrots, julienne
• 1/4 cup red onion
• 1/2 cup black olives
• 2 Roma tomatoes, sliced
• 1/3 cup pepperoncini peppers
• 1 cup croutons
• 1/4 cup grated Parmesan cheese

Dressing

• 3/4 cup extra virgin olive oil
• 1 (.7 oz.) packet zesty Italian dressing mix
• 1/3 cup white vinegar
• 1/4 cup water
• 1 tablespoon grated Romano cheese
• 3 teaspoons sugar
• 1 1/2 teaspoons mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder

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