Copycat Olive Garden Salad and Dressing Recipe

Our Copycat Olive Garden Salad is like the restaurant version, even the Olive Garden salad dressing! Skip eating out - make this recipe yourself! 

I am such a fan of Olive Garden that I knew I had to create a few of my favorite copycats to enjoy at home.

When you can't make it to the restaurant, you can always make this salad and copycat dressing for yourself.

And, have you had a chance to try my Olive Garden alfredo sauce? It's a scrumptious copycat recipe loaded with cheese, cream, and a special ingredient to really take it over the top.

Copycat Olive Garden Chicken Parmesano Vino Bianco recipe with a rich and creamy Parmesan white wine cream sauce so delicious it may transport you to Italy.

Olive Garden Copycat Instant Pot Zuppa Toscana is the ultimate copycat recipe of the classic Olive Garden soup made quick and easy in a pressure cooker.

Copycat Olive Garden Salad Ingredients

Olive Garden Salad is so amazing you may eat the salad and skip the meal. Now you can make your own salad dressing copycat recipe at home.

A crisp salad with a tart, sweet, and cheesy dressing will keep you coming back for more!

This Olive Garden Salad has chopped romaine lettuce, red onion, Roma tomatoes, Pepperoncini peppers, pitted olives, and seasoned garlic croutons (try these homemade croutons).

I prefer the crisp of the romaine hearts over the American salad blend, so I used romaine in the salad.

And, of course, what makes it truly special is the Olive Garden salad dressing on top.

The salad dressing is fabulously tart and sweet with creamy Romano cheese throughout. It is absolutely amazing. You are going to love it!

Tools needed

• Blender- You can use any blender, but I absolutely love this one! I use it for ice cream, smoothies, soups, my tomato sauce, and naturally this salad dressing.
• Salad Bowl- 
• Salad Tongs - These bamboo salad hands are my favorite
• Cheese grater - any will work but this is my go to

How to make Olive Garden Salad dressing?

Of course, this copycat Olive Garden salad wouldn't be complete without their signature dressing. 
Thankfully, it's very simple to make at home.

You only need a few simple ingredients to make this including mayonnaise, oil, Romano cheese, and a few seasonings.

If you prefer dressing to be yellow in color (like the original) add pinches of turmeric until it reaches the desired shade (thanks to a reader for the tip).

I left it out in the above photo.

Be sure to let the salad dressing sit in the refrigerator for a few hours before you use it.

This extra time lets the flavors meld. You won't believe the difference it makes.

How do I store leftover dressing?

The dressing will make enough for about four bowls of salad. You can store the leftovers in the refrigerator in a tightly sealed Mason jar.

They will last for about a week. That way, you can enjoy another salad again soon. Or, why not use it to marinate your chicken breasts? They taste amazing that way.

Frequently asked questions

What type of olives are in the Olive Garden salad?

The traditional salad at Olive Garden contains whole black olives. Buy them pitted to save time when preparing the salad.

Of course, you can always add in another type of olive if you prefer. But, black olives are traditional.

 

How many calories are in Olive Garden salad dressing?

The traditional Olive Garden salad dressing contains 80 calories per one fluid ounce. But, if you use the reduced-fat version of their dressing, it contains only 30 calories.

Either way, watch how much you add to this copycat Olive Garden salad because the calories can add up quickly.

What type of cheese do you use in Olive Garden salad?

I use Romano cheese when I make this recipe. But, I have heard from some people that they like to use Parmesan as well.

Please do not buy the powdered mixed cheese in the Italian section of your grocery store. Start with fresh Romano and grate it yourself using a handheld cheese grater.

It's an absolute must and really changes the flavor of the salad.

What should I serve with this salad?

My Instant Pot Zuppa Toscana is a delicious soup to serve along with this copycat salad recipe.

Or, why not enjoy it with a few thick slices of my simple Amish white bread recipe. My no-knead roasted garlic skillet bread would be another delicious option.

Enjoy!

With love from our simple kitchen to yours. 

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Yield: 8

Author: Donna Elick

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Copycat Olive Garden Salad and Dressing

Olive Garden Salad is so amazing you may eat the salad and skip the meal. Now you can make your own salad dressing copycat recipe at home. A crisp salad with a tart, sweet and cheesy dressing will keep you coming back for more!

Prep time: 10 MCook time: 0 MTotal time: 20 M

Ingredients

• 3 romaine lettuce hearts, washed and chopped
• 1/2 red onion, sliced
• 2 Roma tomatoes, sliced
• 4 pickled Pepperoncini
• 10 large pitted black olives
• 1/2 cup seasoned croutons
• 1/4 cup fresh shredded Parmesan cheese

Olive Garden House Dressing Copycat

• 1/2 cup mayonnaise
• 1/4 cup water
• 3 tablespoons white vinegar
• 2 tablespoons extra light tasting olive oil (or other neutral oil)
• 2 tablespoon fresh grated Romano cheese
• 1/2 tablespoon fresh lemon juice
• 1 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/2 teaspoon sugar

Instructions

1. In the bowl of a blender, combine dressing ingredients and blend until smooth. Place in the refrigerator until ready to serve.
2. In a large salad bowl, layer salad ingredients in order beginning with lettuce. Pour salad dressing over salad and toss to combine.
3. Serve and enjoy!

DONNA'S NOTES

1. If you prefer dressing to be yellow in color (like the original) add pinches of turmeric until it reaches the desired shade (thanks to a reader for the tip). I left it out in the above photo.

https://www.theslowroasteditalian.com/2014/05/olive-garden-copycat-salad-dressing-recipe.html

Recipe developed by Donna Elick forThe Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.

Originally published May 2014, updated and republished August 2020

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