Description
A fresh and crisp Olive Garden copycat salad with a tangy homemade dressing. Perfect as a side dish or light meal, just like the restaurant favorite!
Ingredients
Scale
For the Salad:
- 6 cups romaine lettuce, chopped
- 1/2 cup red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/2 cup pepperoncini peppers, whole or sliced
- 1/2 cup croutons
- 1/4 cup Parmesan cheese, grated
For the Dressing:
- 1/2 cup mayonnaise
- 1/3 cup white vinegar
- 1 teaspoon vegetable oil
- 2 tablespoons corn syrup
- 2 tablespoons Parmesan cheese, grated
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a small bowl or jar, whisk together mayonnaise, white vinegar, vegetable oil, corn syrup, Parmesan cheese, lemon juice, garlic powder, Italian seasoning, salt, and black pepper. Stir well until smooth and set aside.
- In a large salad bowl, combine romaine lettuce, red onion, cherry tomatoes, black olives, and pepperoncini peppers.
- Drizzle the dressing over the salad and toss to coat evenly.
- Top with croutons and extra Parmesan cheese before serving.
- Serve immediately and enjoy!
Notes
- For a lighter version, use Greek yogurt instead of mayonnaise.
- Add grilled chicken or shrimp for a heartier meal.
- Store leftover dressing in an airtight container in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: O minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-American