Healthier Copycat Olive Garden Salad

a large bowl of copycat olive garden salad

Healthier Copycat Olive Garden Salad

A healthier version of that delicious endless salad bowl at the Olive Garden

Course Salad

Cuisine Italian

Prep Time 10

Total Time 10

Servings servings

Calories 87kcal

Author Amee

Ingredients

For the salad
6 oz iceberg lettuce chopped
6 oz romaine lettuce chopped
4 oz baby spinach leaves
6 pepperoncini peppers
2 roma tomatoes (or campari tomatoes) sliced or chopped
1 cup large black olives drained
¼ red onion very finely sliced
½ cup shaved parmesan cheese not that shaker stuff, ya'll
freshly cracked black pepper to taste
optional add-ins: sliced mushrooms and croutons
For the dressing
¼ cup avocado oil mayo or an olive oil blend mayo
¼ cup extra virgin olive oil *can also go with an extra light olive oil for a more mild flavor
1 tbsp sugar
⅓ cup vinegar white wine vinegar or white vinegar
1 tbsp fresh lemon juice
4 tbsp parmesan romano blend cheese shredded
¼ tsp garlic salt
½ tsp Italian seasoning
½ tsp dried parsley
fresh cracked pepper to taste

Instructions

For the salad
Start with the lettuce and spinach leaves and layer all ingredients in a large salad bowl.
For the dressing
Blend all ingredients in a blender until smooth. Pour desired amount over salad, toss and serve immediately.

Notes

*Nutrition info is for just the salad. We typically use about half of the dressing for this salad recipe and store the leftover dressing in the refrigerator for up to a week.

Nutrition