Copycat Olive Garden Salad Dressing
Copycat Olive Garden Salad
Olive Garden Dressing
In a large mixing bowl add all the ingredients for Italian dressing; olive oil, avocado oil, vinegar, mayo, italian dressing packet, sugar, lemon juice and salt and pepper and whisk together vigorously until all the ingredients are combined.
Pour the dressing into a jar or container with a lid and place in the refrigerator for at least 30 minutes while you prepare the salad. I recommend transferring the dressing to a container with a lid so that you can shake the ingredients together before serving as the ingredients can naturally separate over time.
Olive Garden Salad
Slice the tomatoes into thin round slices, cut the red onion into circular slices and drain and pat dry the olives and peppers.
Pour the romaine salad mix into a large serving bowl and add the tomatoes, red onion, black olives, pepperoncinis, croutons and parmesan to the bowl.
Drizzle on ½ a cup of the Olive Garden Italian dressing then toss all the ingredients together, coating evenly. Add more or less to your liking.
The nutritional information shown reflects using ALL of the dressing to coat one salad. The dressing recipe yields 1 1/3 cups, so you can easily use it for multiple salads, which reduces the calorie count.
Storage: Dressing can be stored in an airtight container in the fridge for up to 2 weeks.
Calories: 546kcal | Carbohydrates: 16g | Protein: 9g | Fat: 51g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 33g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 984mg | Potassium: 310mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4286IU | Vitamin C: 37mg | Calcium: 250mg | Iron: 2mg