Go Back
olive garden house salad recipe

Olive Garden House Salad

Helen T. Patterson
Recreate the beloved Olive Garden House Salad at home with this easy-to-follow recipe.
Crisp lettuce, juicy cherry tomatoes, tangy pepperoncini, black olives, and freshly grated Parmesan cheese are tossed in a homemade Italian dressing to bring this iconic salad to life.
Perfect as a side dish or light meal, this salad is fresh, flavorful, and takes minutes to prepare.
Make it your own with added protein or extra veggies for a personalized touch!
Nutrition Facts (Per Serving)
Calories: ~180, Total Fat: 14g, Saturated Fat: 3g, Cholesterol: 5mg, Sodium: 400mg, Carbohydrates: 12g, Fiber: 3g, Sugars: 5g, Protein: 3g
Estimated based on one serving (assuming 6 servings per batch)
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American, Italian
Servings 6 servings
Calories 150 kcal

Equipment

  • Large Salad Bowl – 1
  • Knife (1)
  • Cutting board (1)
  • Salad Spinner (optional) – 1
  • Grater (for Parmesan) – 1
  • Small Bowl (for dressing) – 1
  • Whisk or Fork – 1

Ingredients
  

  • 4 cups Romaine lettuce chopped
  • 4 cups Iceberg lettuce chopped
  • 1/2 cup Carrots shredded
  • 1/2 cup Red onion thinly sliced
  • 1 cup Cherry tomatoes halved
  • 1/2 cup Black olives sliced
  • 1/4 cup Pepperoncini peppers sliced
  • 1/4 cup Parmesan cheese grated
  • 1/2 cup Olive Garden Italian Dressing store-bought or homemade

Instructions
 

Prepare the Vegetables:

  • Wash and dry the romaine lettuce and iceberg lettuce.
    Chop them into bite-sized pieces and place them in a large salad bowl.

Shred the Carrots:

  • Shred the carrots using a grater or buy pre-shredded carrots.
    Add them to the bowl with the lettuce.

Slice the Red Onion:

  • Slice the red onion thinly. Add the slices to the bowl.

Halve the Cherry Tomatoes:

  • Cut the cherry tomatoes in half and add them to the salad.

Add the Olives and Pepperoncini:

  • Slice the black olives and pepperoncini peppers, then add them to the salad mixture.

Toss the Salad:

  • Toss the salad gently to mix all the ingredients together.

Add the Parmesan:

  • Sprinkle the Parmesan cheese over the salad. Toss lightly again.

Dress the Salad:

  • Pour the Italian dressing over the salad and toss gently until everything is evenly coated.

Serve:

  • Serve immediately, or refrigerate the salad (without dressing) until ready to serve.

Notes

  • Dressing: For a homemade Italian dressing, you can mix together olive oil, red wine vinegar, garlic powder, onion powder, oregano, Dijon mustard, and a little sugar. This will give your salad the perfect tangy, zesty flavor!
  • Storage: If you have leftovers, store the salad in an airtight container in the fridge (without dressing) for up to 2 days. Add the dressing just before serving to prevent wilting.
  • Customizations: Feel free to add extra ingredients like cucumbers, avocados, or grilled chicken to turn this salad into a full meal.
  • Croutons: For a crunchy addition, sprinkle homemade croutons on top of the salad right before serving.
Keyword Olive Garden House Salad