Here’s my copycat version of the famous Olive Garden Salad –the secret to your favorite soup, salad, and breadsticks combo–and now you can enjoy it at home anytime.
Ingredients
- extra-virgin olive oil: 0.25 cup
- mayonnaise: 3 Tbsp
- white wine vinegar: 1 Tbsp
- lemon juice: 1 Tbsp (fresh)
- 1/2 teaspoons white sugar: 1 piece
- kosher salt: 1 tsp
- black pepper: 0.75 tsp (freshly ground)
- italian seasoning: 0.5 tsp
- garlic clove: 1 piece (crushed)
- freshly grated Parmesan cheese: 0.25 cup
- American salad mix: 2 packages (5 ounce packages)
- pitted black olives: 0.75 cup
- pickled pepperoncini: 0.75 cup
- red onion: 0.5 cup (thinly sliced)
- plum tomatoes: 2 piece (sliced)
- large seasoned croutons: 1 pack (4 1/2 ounce pack)
Metric Conversion
Stages of cooking
-
Combine olive oil, mayonnaise, vinegar, lemon juice, sugar, salt, pepper, Italian seasoning, garlic, and Parmesan in a food processor, and process until thoroughly combined.
-
Combine salad mix, olives, pepperoncini, onion, tomatoes, and croutons in a large bowl. Drizzle salad with dressing; toss to coat. Let stand for 5 minutes before serving. Dotdash Meredith Food Studios
