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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 minutes minutes
Total Time 10 minutes minutes
Servings 6 servings
Calories 275kcal
- For the salad
- 1 head iceberg lettuce chopped
- 8 oz baby spinach leaves
- 4 oz sliced mushrooms
- 6 pepperoncini peppers
- 6 oz can whole black olives drained
- 1/2 red onion finely sliced
- 2 roma tomatoes chopped
- 1/2 cup shaved parmesan cheese not that shaker stuff, ya'll
- freshly cracked black pepper to taste
- For the dressing
- 1/4 cup Just Mayo or olive oil blend mayo or my recipe for homemade Paleo mayonnaise
- 1/4 cup extra virgin olive oil
- 1 tbsp sugar
- 1/3 cup vinegar
- 4 tbsp parmesan romano blend cheese shredded
- 1/4 tsp garlic salt
- 1/2 tsp Italian seasoning
- 1/2 tsp dried parsley
- 1 tbsp fresh lemon juice
- fresh cracked pepper to taste
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.
Calories: 275kcal | Carbohydrates: 11g | Protein: 8g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 819mg | Potassium: 505mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4407IU | Vitamin C: 26mg | Calcium: 211mg | Iron: 2mg