Copycat Olive Garden Salad

I used to love going to Olive Garden for their fresh salad and breadsticks. Unfortunately, the only time I get to go now is during a US visit. So I decided that I would make it at home (breadstick recipe is available here). I don’t add the pickled peppers (mostly because I’m not a big fan of them) but you certainly can.

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1/2 head iceberg lettuce
1/2 head romaine lettuce
1/4 cup pickled onions
1 roma tomato, sliced
1/4 cup croutons
1/4 cup Parmesan cheese, shredded
1/4 cup sliced Kalamata olives
1/4 cup shredded carrots
2 hot pickled chili peppers (optional)
1/4 cup dressing

Ingredients – Dressing
1/4 cup olive oil
2 tablespoons white wine vinegar
3 tablespoons Miracle Whip
1 tablespoon lemon juice
2 tablespoons Parmesan cheese, grated
1/4 teaspoon garlic powder
1/4 teaspoon Kosher salt
1/4 teaspoon dry basil
1/4 teaspoon dry oregano
1/2 to 1 tablespoon water

Make the salad dressing my mixing together all the ingredients. Add the water at the end to desired consistency (if you like your dressing thick, then add less water). This recipe makes enough dressing for 2 to 3 salads.

For the salad, tear the iceberg lettuce into bite-sized pieces by hand. Cut the romaine lettuce into bite-sized strips. Add the sliced tomato, shredded carrots, Kalamata olives and pickled onions and toss the salad. Cover with plastic wrap and refrigerate until ready to serve. When serving, add the salad dressing, half the Parmesan cheese and croutons and toss. Top with the peppers and remaining cheese.

Makes 2 to 4 servings.

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