Copycat Our take on the Olive Garden House Salad
Copycat Olive Garden salad
Our take on the Olive Garden house salad: crisp lettuce, tomato, red onion, olives, pepperoncini and croutons in a tangy, slightly creamy Italian dressing.
- Prep
- 10 min
- Cook
- No cooking
- Serves
- 4
- Per serve
- 280 kcal
Ingredients
Method
Make the dressing: shake the olive oil, vinegar, mayonnaise, water, sugar, Italian seasoning, garlic and 1 tbsp of the Parmesan in a jar until creamy and emulsified. Season with salt and pepper.
Chop the iceberg and romaine into bite-size pieces. Rinse and spin dry if not using pre-washed salad; wet leaves dilute the dressing.
Slice the tomatoes into rounds and the red onion into thin rings.
Put the lettuce in a large bowl and scatter over the tomatoes, onion, olives and pepperoncini.
Just before serving, pour over the dressing and toss well. Top with the croutons and the rest of the Parmesan and serve right away.
Tips
- What makes it taste like the original is the dressing: the spoonful of mayonnaise and Parmesan makes it slightly creamy and clingy, and the sugar softens the vinegar. Grate the Parmesan right over the bowl at the table to finish.
- Dress it at the last minute; iceberg wilts fast once dressed. Undressed salad and dressing keep separately in the fridge for 2 days.
- Parmesan is made with animal rennet. Use a vegetarian hard cheese to make it vegetarian; croutons mean it isn't gluten-free.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
