Olive Garden Salad

About This Recipe:

Say what you want about Olive Garden food, but their salad is undeniably addictive. It’s not the fanciest salad around town, and yes- I know it’s made with iceberg lettuce, but it’s just too good to ignore. This Italian dressing is super simple, flavorful, and a lighter dressing option. I love the combination of the crunchy red onions, sour pepperoncini, sharp parmesan cheese, and of course the golden brown croutons. I could easily eat a huge bowl of this salad for a quick weekday lunch.


Ingredients (4 servings)

Salad Ingredients
-1 head of iceberg lettuce, chopped
-1 small red onion, thinly sliced
-2 small tomatoes, sliced into wedges
-1/2 cup sliced pepperoncini
-1/2 cup black olives
-1/3 cup shredded parmesan cheese

-1/4 cup red wine vinegar
-1/4 cup olive oil
-1/4 cup water
-1 tsp dried basil
-1 tsp dried oregano
-1/2 tsp garlic powder
-1/2 tsp crushed red pepper flakes
-Salt & pepper

-1 small baguette, cut into 1 inch pieces
-1 tsp dried parsley
-1/2 tsp garlic powder
-Olive oil
-Salt & pepper

Instructions (25 minutes)
1. Place the cubed bread on a baking sheet, and drizzle with olive oil. Toss with the dried parsley and garlic powder, and season with salt and pepper. Toast at 375 degrees F for 15 minutes.
2. In a small bowl, whisk together the dressing ingredients.
3. Assemble the salad with all of the salad ingredients, dressing, and croutons.

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