Homemade Olive Garden Salad with Fresh Veggies and Parmesan Dressing Recipe

Introduction

The Olive Garden Salad is a fresh and flavorful mix of crisp greens, veggies, and tangy dressing that brings a taste of the classic restaurant favorite to your home. This recipe features a homemade version of the signature dressing and combines simple ingredients for a vibrant, satisfying salad.

Ingredients

• 1 batch Olive Garden Salad Dressing (see instructions below)
• 1 10-ounce bag American salad blend
• 6 pepperoncini peppers
• 1 tomato, sliced
• 1/4 red onion, thinly sliced
• 12 black olives, sliced
• 1 cup croutons
• 1 tablespoon Parmesan cheese, grated

For the Olive Garden Salad Dressing

• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 3 tablespoons Parmesan cheese, grated
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic salt
• 1/4 teaspoon Italian seasoning

Instructions

1. Step 1: Grate the Parmesan cheese using a cheese grater.
2. Step 2: In a blender, combine the olive oil, white wine vinegar, grated Parmesan cheese, mayonnaise, lemon juice, garlic salt, and Italian seasoning.
3. Step 3: Blend the ingredients using the pulse feature or blend option until smooth and well combined. This is your homemade Olive Garden Salad Dressing.
4. Step 4: Wash and chop the tomato, slice the black olives and red onion thinly.
5. Step 5: In a large bowl, add the bag of American salad blend, pepperoncini peppers, chopped tomato, sliced onion, sliced olives, croutons, and 1 tablespoon of grated Parmesan cheese.
6. Step 6: Toss the salad ingredients together using salad spoons to mix well.
7. Step 7: Pour the homemade dressing over the salad and toss again gently to coat evenly. Serve immediately for the best freshness.

Tips & Variations

• For extra crunch, add toasted pine nuts or sliced almonds to the salad.
• If you prefer a creamier dressing, increase the mayonnaise slightly or add a spoonful of sour cream.
• Swap white wine vinegar with red wine vinegar for a slightly different tang.
• Use fresh garlic instead of garlic salt for a more robust garlic flavor, adjusting quantity to taste.

Storage

Store leftover dressing in an airtight container in the refrigerator for up to one week. The prepared salad is best enjoyed fresh, but if needed, keep leftovers in the fridge without dressing to avoid sogginess and add dressing just before serving. Re-toss gently to refresh flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the salad dressing ahead of time?

Yes, the dressing can be made in advance and stored in the refrigerator for up to one week. Just give it a good shake or stir before using, as ingredients may separate.

What can I substitute if I don’t have pepperoncini peppers?

If you don’t have pepperoncini, you can use banana peppers or mild pickled jalapeños for a similar tangy, slightly spicy flavor.

Homemade Olive Garden Salad with Fresh Veggies and Parmesan Dressing Recipe

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★★★★★

4.7 from 111 reviews

This Olive Garden Salad is a refreshing mix of crisp American salad blend, tangy pepperoncini peppers, ripe tomatoes, red onions, black olives, crunchy croutons, and grated Parmesan cheese. The salad is perfectly complemented by a homemade Olive Garden-style dressing made from olive oil, white wine vinegar, Parmesan cheese, mayonnaise, lemon juice, garlic salt, and Italian seasoning. Ideal as a side dish or a light meal, this salad combines fresh, vibrant flavors with a creamy, tangy dressing for an authentic Italian-American dining experience.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 (10 ounce) bag American Salad blend
• 6 pepperoncini peppers
• 1 tomato, chopped
• 1/4 red onion, thinly sliced
• 12 black olives, sliced
• 1 cup croutons
• 1 tablespoon Parmesan cheese, grated

Olive Garden Salad Dressing Ingredients

• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 3 tablespoons Parmesan cheese, grated
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic salt
• 1/4 teaspoon Italian seasoning

Instructions

1. Grate Parmesan Cheese: Using a cheese grater, grate the Parmesan cheese needed for the dressing to ensure it blends smoothly.
2. Prepare Dressing: Add olive oil, white wine vinegar, grated Parmesan cheese, mayonnaise, lemon juice, garlic salt, and Italian seasoning into a blender.
3. Blend Dressing: Blend all dressing ingredients using the pulse feature or blend option until smooth and fully combined.
4. Store or Serve Dressing: Serve the dressing immediately or refrigerate it until ready to use.
5. Prepare Salad Ingredients: Wash and chop the tomato, slice the black olives, and thinly slice the red onion for the salad.
6. Assemble Salad: In a large bowl, place the American salad blend. Add the pepperoncini peppers, chopped tomato, sliced onions, sliced black olives, croutons, and grated Parmesan cheese.
7. Toss Salad with Dressing: Using salad utensils, mix the ingredients gently. Pour the homemade Olive Garden salad dressing on top and toss until everything is evenly coated. Serve immediately.

Notes

• For best results, refrigerate the salad dressing for at least 30 minutes to allow flavors to meld before serving.
• The salad is best served fresh; croutons can be added just before serving to maintain their crispness.
• You can adjust the garlic salt and Italian seasoning quantities according to your taste preference.
• This dressing can also be used on other types of salads or as a marinade for vegetables.

Keywords: Olive Garden Salad, Italian Salad, Homemade Salad Dressing, American Salad Blend, Pepperoncini Salad, Parmesan Cheese Salad, No-Cook Salad Recipe