Olive Garden Salad

This Olive Garden Salad recipe is exactly like the restaurant house salad - with classic creamy Italian dressing & fresh Parmesan cheese!

Course Appetizer, Salad, Salad Dressing

Cuisine American, Italian, North American

Keyword Olive Garden Salad

Prep Time 30

Total Time 30

Servings servings

Calories 401kcal

Author Chrissie

Equipment

Salad Spinner

Ingredients

For the Croutons:

4 slices french bread cut into 1 1/2 inch cubes
3 tablespoons olive oil
1/2 teaspoon dried parsley
1 teaspoon garlic powder
1/2 teaspoon salt

For the Dressing:

6 tablespoons Classic Creamy Italian Salad Dressing recipe linked below

For the Salad:

8 cups green lettuce washed, dried and ripped into bite-sized pieces
3 small Roma tomatoes sliced
1 medium red onion thinly sliced
1/3 cup pitted black olives
8 mild pepperoncini peppers plus more, if desired
1/3 cup freshly grated Parmesan cheese

Instructions

For the croutons:

Toss the bread cubes together in a bowl with the olive oil and seasonings until well coated.
Heat a large skillet over medium heat and add the bread cubes, toasting them in the pan on all sides just until golden brown.
Remove them to a plate to cool.

For the salad:

Wash and dry the lettuce well, slice the tomatoes and onions and prepare the other ingredients.
Add the lettuce to your serving bowl and top with the tomatoes, onions, olives, peppers.
Pour the Creamy Italian Salad Dressing on top and toss well.
Top the salad with the croutons and the grated Parmesan cheese.
Serve immediately.

Video

Notes

Feel free to assemble the salad up to one day ahead of serving, and store it in the fridge covered or in an airtight container. Add the dressing and parmesan cheese right before serving for best results.

We recommend making your own croutons for this recipe, but feel free to save time by using store-bought ones.

Nutrition