Description
Bring the restaurant experience home with this lighter, zestier take on the classic Olive Garden salad. This vibrant bowl features crisp Romaine lettuce, tangy pepperoncinis, briny black olives, and juicy tomatoes, all tossed in a scratch-made, creamy, and light dressing. It is a nutritious, fiber-rich side dish that delivers all the signature flavors you love without the heavy processed oils or additives, making it perfect for healthy weeknight family dinners or elegant weekend gatherings.
Ingredients
1 head Romaine lettuce, chopped
1 cup cherry tomatoes, halved
2/3 cup mild pepperoncinis, sliced
1/2 cup pitted black olives, sliced
1/2 cup red onion, thinly sliced
1/2 cup Parmesan cheese, shredded
1 cup toasted croutons
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons light mayonnaise
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and black pepper to taste
Instructions
In a large mixing bowl, combine the chopped Romaine, tomatoes, pepperoncinis, black olives, and red onion.
In a separate small jar or bowl, whisk together the olive oil, apple cider vinegar, lemon juice, light mayonnaise, garlic powder, and dried oregano until emulsified.
Season the dressing with salt and pepper to taste.
Pour the dressing over the salad base and toss well to coat all ingredients evenly.
Just before serving, fold in the shredded Parmesan cheese and toasted croutons to maintain their texture.
Serve immediately.
Notes
Store the dressing in a sealed jar in the refrigerator for up to one week. If preparing ahead, keep the croutons separate until serving time to prevent them from becoming soggy. For a complete main course, add grilled chicken breast slices.