Healthy Copycat Olive Garden Salad
Enjoy the classic, tangy, and crunchy flavors of your favorite Italian-American restaurant at home with this lighter, nutrient-dense version. This salad features crisp Romaine lettuce, tangy pepperoncinis, salty olives, and a secret-recipe creamy vinaigrette that replaces heavy oils with fresh lemon and light mayonnaise. It is the perfect refreshing side dish for grilled chicken or pasta night, designed to be quick, wholesome, and completely addictive for the whole family.
- Prep Time: 15
- Total Time: 15
- Yield: 4 servings
- Category: Dinner
- Method: Tossing
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
1 head Romaine Lettuce, chopped
1 cup Cherry Tomatoes, halved
2/3 cup Pepperoncinis, drained
1/2 cup Black Olives, pitted
1/2 cup Red Onion, thinly sliced
1/2 cup Parmesan, shredded
1 cup Wholesome Croutons
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Apple Cider Vinegar
2 tablespoons Lemon Juice, freshly squeezed
2 tablespoons Light Mayonnaise
1 teaspoon Italian Seasoning
1 teaspoon Dijon Mustard
1 tablespoon Garlic, minced
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1 pinch Parmesan, grated for dressing
Instructions
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, lemon juice, light mayonnaise, Italian seasoning, Dijon mustard, minced garlic, salt, black pepper, and the pinch of Parmesan until smooth.
Place the chopped Romaine lettuce into a large serving bowl.
Layer the cherry tomatoes, pepperoncinis, black olives, red onion, and shredded Parmesan over the lettuce.
Pour the dressing over the salad just before serving to maintain crunch.
Top with croutons and toss gently to combine.
Serve immediately.
Notes
To keep the salad extra crisp, serve the dressing on the side and let guests drizzle it on right before eating. You can store the dressing in an airtight jar in the refrigerator for up to 3 days. Feel free to add grilled chicken or chickpeas to turn this into a main course meal.