Olive Garden House Salad and Salad Dressing
Recreate the classic Olive Garden House Salad with a tangy, creamy dressing. Features crisp iceberg lettuce, pepperoncini peppers, Roma tomatoes, and seasoned croutons, layered with briny black olives and parmesan for a fresh, zesty meal. Alcohol-free and halal-friendly recipe perfect for gatherings or weeknight meals.
Servings: 6 servings
Calories: 400kcal
Ingredients
- 6 cups chopped iceberg lettuce
- 6 whole pepperoncini peppers
- 4 Roma tomatoes, sliced
- 1 cup whole pitted black olives
- 1 cup thinly sliced red onion
- 1 cup seasoned croutons
- 1/4 cup fresh grated parmesan cheese
- 2/3 cup extra virgin olive oil
- 1/3 cup white wine vinegar (non-alcoholic) or apple cider vinegar
- 3 tbsp water
- 2 tbsp mayonnaise
- 1 tbsp granulated sugar
- 2 tsp fresh minced garlic
- 2 tsp lemon juice
- 1.5 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- Chop iceberg lettuce into bite-sized pieces, slice Roma tomatoes, and thinly slice red onions. Rinse black olives if packed in brine.
- Layer half the lettuce as a base in a large bowl. Add half the black olives, red onion slices, Roma tomatoes, and croutons over the lettuce.
- Repeat the layering by adding the remaining lettuce, olives, onions, tomatoes, and croutons.
- Arrange the pepperoncini peppers on top and sprinkle with parmesan cheese.
- In a separate bowl, whisk together olive oil, vinegar, water, mayonnaise, sugar, garlic, lemon juice, Italian seasoning, salt, black pepper, and red pepper flakes until smooth. Serve dressing on the side.
Notes
Ensure parmesan cheese is halal-certified if needed.
Store leftovers with dressing separate to prevent sogginess.
Pepperoncini peppers add spiciness; adjust based on preference.
Store leftovers with dressing separate to prevent sogginess.
Pepperoncini peppers add spiciness; adjust based on preference.