Olive Garden Salad with Copycat Dressing
Servings: 8 people
Ingredients
For the Salad:
- 3 cups chopped green leaf lettuce or romaine
- 2 cups chopped Iceberg lettuce
- 3 cups chopped red leaf lettuce
- 1 cup sliced black olives
- 1 cup chopped (deli-sliced) peperoncinis
- ½ medium red onion halved and cut into paper-thin slices
- 1 pint Glory cherry tomatoes halved
- 2 cups croutons homemade, if possible
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup freshly grated Parmesan cheese
- ½ cup freshly shaved Parmesan cheese optional
For the Vinaigrette:
- 1/3 cup red wine vinegar
- 1½ teaspoon Dijon mustard
- ½ teaspoon dried oregano
- ¼ teaspoon Italian seasoning
- 1/8 teaspoon crushed red pepper flakes
- ¾ teaspoon granulated sugar
- ½ teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
Instructions
For the Salad:
- Combine all salad ingredients in a large serving bowl and toss to mix.
For the Vinaigrette:
- Whisk together vinegar, mustard, oregano, Italian seasoning, red pepper flakes, sugar, salt and black pepper in a medium bowl.
- Continue whisking and drizzle in the olive oil. Whisk until combined and smooth.
- Place leftovers in an airtight jar and refrigerate. Shake or whisk before each use.
- The dressing will keep up to 2 weeks.
To Serve:
- Drizzle the salad with the vinaigrette and toss to coat. Serve with freshly grated or shaved Parmesan and freshly ground black pepper.
- Enjoy!
Video
Nutrition
Calories: 256kcal | Carbohydrates: 13g | Protein: 7g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 901mg | Potassium: 297mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2933IU | Vitamin C: 28mg | Calcium: 183mg | Iron: 2mg