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close up of an Italian garden salad in a white bowl with a fork
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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
Total Time 10 minutes
Servings 6 servings
Calories 275kcal
Author Amee

Ingredients

  • 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

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.

Nutrition

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