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How to Make a Copycat Olive Garden Salad That Rivals the Restaurant
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Ingredients
3 cups
chopped iceberg lettuce
3 cups
chopped romaine lettuce
1/4 cup
coarsely shredded red cabbage
1/4 cup
shredded carrot
2
roma tomatoes, sliced
3/4 cup
purchased croutons
1/2 cup
pitted large ripe olives
1/4 cup
thinly sliced red onion
1/4 cup
shredded Parmesan cheese
1
envelope Italian dry salad dressing mix
3/4 cup
olive oil
1/3 cup
white wine vinegar
1/4 cup
water
1 Tbsp.
mayonnaise
1 tsp.
sugar
1 tsp.
Dijon mustard
1/2 tsp.
garlic powder
1/2 tsp.
Italian seasoning
1/2 tsp.
salt
1/4 tsp.
black pepper
Instructions
STEP 1
In a blender combine envelope Italian dry salad dressing mix, olive oil, white wine vinegar, water, mayonnaise, sugar, Dijon mustard, garlic powder, dried Italian seasoning, salt, and black pepper. Cover and blend until smooth. Place in an airtight container. Cover and chill up to 2 weeks (flavors will develop during chilling).,
STEP 2
In a large bowl toss together iceberg and romaine lettuce, cabbage, and carrot. Add 1/2 cup Copycat Signature Italian Dressing; toss to coat. Top with remaining ingredients. Drizzle with additional dressing.
Nutrition Facts
(per serving)
Calories:
354 calories
Servings:
6 servings
Carbohydrates:
15 g
Fat:
34 g
Fiber:
4 g
Protein:
4 g
Sugar:
2 g
Meal Effort
Preparation:
20 minutes
Cook:
0 minutes
Total:
20 minutes