How to make THE OLIVE GARDEN'S | House Salad with House Dressing

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: parmesan cheese

Cottage cheese reduces calories while providing a creamy texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a more affordable option.

croutons

🥗Healthier: toasted nuts

💰Cheaper: bread cubes

Bread cubes can be made at home from stale bread.

Start by adding 1 1/2 cups of extra virgin olive oil into a food processor or blender.

Add 6 tablespoons of Duke's mayonnaise.

Pour in 2 tablespoons of white wine vinegar.

Squeeze the juice of 1 lemon into the mixture.

Add 3 teaspoons of granulated sugar.

Include 2 teaspoons of kosher salt and cracked black pepper to taste.

Add 1 large fresh garlic clove.

Add 1 1/2 teaspoons of Good Seasons Italian seasoning.

Finally, add 1/2 cup of freshly grated Parmesan cheese.

Blend all the ingredients until well combined and smooth.

Taste the dressing and adjust if necessary, then transfer it to a container and set aside.

For the salad, start with 2 small heads of romaine lettuce, chopping them into bite-sized pieces.

Take 1 small head of iceberg lettuce, remove any funky outer leaves, and chop it roughly.

Julienne about a third of a small head of red cabbage into thin strips.

Add matchstick carrots to the salad mix.

Slice 1 small red onion about a fourth of an inch thick and break up the rings.

Chop 1 firm roma tomato to match the thickness of the onion.

Add black olives to the salad mix.

Include whole pepperoncini and Texas toast croutons on top of the salad.

Drizzle the homemade dressing over the salad just before serving.

Toss the salad gently to coat all ingredients with dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens