Copycat Olive Garden Salad Recipe
Make the famous Copycat Olive Garden Salad at home with crisp lettuce, tangy dressing, and all the classic toppings. Easy, fresh, and better than the restaurant!
Servings: 5
Calories: 240kcal
Equipment
- 1 knife
Ingredients
- 1 box New York Bakery Gluten Free Texas Toast 5 Cheese Bread for croutons
- 1 head iceberg lettuce chopped
- 1 pint Cherry tomatoes diced
- 1 cup shredded carrots
- ½ red onion diced
- ½ jar pepperoncinis
- 1 can black olives diced or whole
- 1 cup parmesan cheese shredded
- ⅔ jar Olive Garden Dressing
Instructions
- Preheat the oven to 425° . Place the Texas toast in a single layer on an oven safe baking tray. Bake in the oven for 13 to 15 minutes until brown and crispy. Then remove them from the oven.
- Allow them to cool for about two minutes and then chop them into small cubes.
- In a large bowl add tomatoes, red onion, pepperoncini peppers, black olives, and shredded Parmesan cheese.
- Then, add the croutons to the salad.
- Next, pour the salad dressing generously over the salad mixture. Toss everything together really well to combine, then serve.
Video
Notes
Tips:
- Top this great salad with fresh ground black pepper for a nice finish.
- Add grilled chicken, shrimp, or beef to make the salad a full entrée.
- Avoid saving leftovers with this recipe. Salad wilts when already dressed and stored in the refrigerator.
Nutrition
Calories: 240kcal | Carbohydrates: 14g | Protein: 10g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 14mg | Sodium: 1579mg | Potassium: 508mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5744IU | Vitamin C: 27mg | Calcium: 318mg | Iron: 2mg
