My Italian father in-law eats the salad after the meal. Even when out at a restaurant. Yep, I’m not kidding you. He asks the server to bring the salad after we eat.
My husband does it, too, but only at home, lol.
Now my daughter does it. I’ve never gotten use to that because I can’t wait that long.
Especially when we eat out.
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Our girls love going to the Olive Garden, and I admit that I do, too. It’s the endless salad that brings me back, oh and the endless bread sticks. Did you know you can ask for bread sticks to go at the end of your meal? I do all the time. They put them in a foil bag and I pop that in the freezer when I get home and then in the oven for 5 when we want them. Just be careful, I burned the bag once.
Lets talk about their salad for a second. I’ve studied it. I know it by heart.
The size of the tomato slices, the 1-2 pepperoncini’s, and our favorite…the black olives.
What makes it one of the best salads I’ve ever had, is the dressing. I was buying it for a while (yes they sell it at the restaurant) until I found out how bad it is for us.
It’s made from soybean oil. Soybean oil is big no no.
So, of course I got to thinking about how I could make the salad and dressing at home with my own recipe with olive oil. Time for an “Olive Garden Salad Hack” or simply a salad that is inspired by the Olive Garden.
My husband and I turned our kitchen into a salad dressing taste testing lab one Saturday. That was fun. The hard part was photographing the salad with out eating it. I took these pics quick and we all sat down and had salad for lunch. The girls loved it.
Here’s the printable recipe…or you can always pin this for later.
Ingredients
- Salad:
- 1 head of iceberg lettuce washed and chopped
- 1/2 cup radicchio washed and shredded (purple cabbage)
- sliced red onion (use as much as you prefer)
- 3-4 pepperoncini (mild)
- 1 medium tomato washed and sliced
- 1/2 cup shredded carrots
- black olives
- croutons
- grated cheese if desired (we usually don't because it's in the dressing)
- Dressing:
- 1/2 cup olive oil
- 1/4 cup white vinegar
- 2 tablespoons Hellmans Canola Mayo
- 2 1/2 tablespoons grated pecorino romano cheese (or parmesan)
- 1/2 teaspoon lemon juice
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon garlic salt
- 1 teaspoon salt
- dash of pepper
Instructions
For salad, combine ingredients in order in large bowl. For dressing, combine ingredients in a medium sized jar, or bowl with a lid. Shake well and poor preferred amount over salad right before serving. A little goes a long way. Mix salad up gently. We eat this with a side of crusty bread. Yum!!
LEFTOVER DRESSING: Store leftover dressing in fridge for up to one month. After it is chilled it will solidify a bit. To help get it more fluid when you are ready to use it, you can leave out for 30 minutes prior to use, and/or mix with a fork vigorously. A little goes a long way. I usually make a double batch so I have it for all of our salads and marinades. It's even great on subs.
https://redheadcandecorate.com/2015/06/olive-garden-salad-hack/
*** Some of the links in this post may contain affiliate links for your convenience. Read full disclosure policy here.
You may also like my new “Skinny Salad” recipe too!
Here’s more HACKS from my beautiful pals in blog land!
PB-Inspired Stenciled Flag Pillow by The Everyday Home
Olive Garden Salad Hack by Redhead Can Decorate
Homemade Fruit and Vegetable Wash by My Uncommon Slice of Suburbia
Sonic Inspired Strawberry Limeade Slush from Domestically Speaking
Country Living Inspired Firecracker Favors by Confessions of a Plate Addict
Ballard Designs Monogrammed Wall Plaque Knock-Off by At The Picket Fence
Sharing here: Lou Lou Girls
Tags: best salad dressing, copy cat olive garden salad, healthy olive garden recipe, how to make olive garden salad, how to make olive garden salad dressing, Italian dressing, olive garden dressing hack, olive garden salad
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I love their salad, too…so I am definitely grabbing this recipe! Thanks so much, Julie!…hugs…Debbie
Totally making this ASAP and so glad its a healthier version!!
Having it on my salad right now!!!! Had it , lost it. Now thanks to you , I have it again!!
YUM!
oh my this looks amazing! That is funny he eats it after dinner 🙂 Pinned.
Oh that looks so good Julie! I need to remember about the breadsticks to go – great tip!
Would another oil work? Olive oil adds too much of its own taste.
Sure…or try extra light olive oil. WE prefer olive because it’s heart healthy.
You don’t have olives listed on the ingredients.
Thanks Dawn!!! lol I’ll add them. How could I?
Please clarify for me, do you user radicchio or red cabbage? They aren’t the same thing in my understanding. Since I have never been to Olive Garden, I am anxious to try your version!
Hmmmm…I thought they were the same. I just read where purple cabbage (or red) is cheaper and not bitter. Go with that. I have no idea what I used, but I’ll always go with cheaper. Not sure what they use in restaurant either. Thanks for pointing this out!
How long can the dressing last after its made?
I would say at least 2 weeks Tiffany. Just refrigerate it.
OK thanks. One more question…I’m making it for tomorrow. Do you think the salad would turn if I made it night before??
I would prep the lettuce and other veggies the day of and put in fridge until time to eat covered with saran wrap. The dressing can be made ahead though. Mix everything in a big bowl right before you eat. Not too much dressing…just leave out extra incase people want more dressing.
Also, croutons get soggy, so sprinkle them on at end after dressing and no mixing to do.
I’m 21 weeks pregnant and eating as healthy as possible, but got a major craving for Olive Garden’s salad. Your recipe NAILED it, and I don’t feel as guilty for eating my weight in it ? I will definitely be making it regularly, thank you!!
That made my day, Laura! Good luck with your baby!!!
If soybean oil is a no no on your list you may want to look at healthier options for your mayo as I’m pretty sure the first ingredient in the hellman’s light mayo is soybean oil….
Thanks, Bonnie. Didn’t know that!
Hi Julie,
i just wanted to say thank you to you and your husband for trimming down this salad dressing. I can’t tell you how much we appreciate what you both have done.
Sheri B.
Hi Sheri! We hope you enjoy the dressing soon!!
I love you for this. Lol! I’ve always loved Olive Garden salad and never got to eat there enough. Now I moved the UK where there is no Olive Garden and at 9 weeks pregnant, I’m craving it like you wouldn’t believe! Now I can eat it all I want, just need breadsticks to go with it. 🙂 Thank you thank you thank you.
You are welcome, Abigail! Good luck with your baby 🙂
Sssooooo good! I was looking for something like this. I love OG dressing but wanted something more homemade … and I actually think this is better than the original. Thanks so much for sharing this recipe!
OMG!!!!!!!!!!! This salad dressing is sooooooo good! You definitely need to let it marinate for a couple of hours, but it is well worth it! This one is spot on and I always have these ingredients on hand! This definitely makes it to where I know what’s going in my body and I can now eat more salads, no more excuses!!!!!
Thank you very much for sharing this!!!!
Thanks, Nicole! Glad you liked it 😉 ~ Julie
Just give me their soup (one with kale), salad and bread sticks, that’s all I need. Our daughter makes hack of soup, tastes pretty darned good. They eat more Italian food than we do, she’s really good and adventurous cook, unlike her Mother.
Your lasagna looks and sounds pretty good even tho am not much of lasagna eater, cheese too thick makes me gag.
Sounds like your family is pretty lucky having good cook. I used to be but lost interest after all (4) kids left home. After that hubs took up all the cooking, welcome to it. I clean up and he cooks,pretty darned good cook too.
Hope you’re having wonderful Fall weather. Have great week. Love your blog
Hi Jane! A husband that cooks is such a blessing!! I like how you guys share the chores. So sweet! Rick (my husband) can cook, too. He makes great tomato sauce! Now I want some. 🙂 ~ Julie
What is wrong with Soybean oil? I’m so tired of the “no no’s” that people come up with. Don’t eat this, don’t eat that….for God sake, every thing it’s fine….in moderation! Guess what, I eat High Fructose Corn Syrup, and I don’t care if it has MSG in it….and you know what….I’m perfectly healthy. I’m 5’4″ and only weigh 115lbs…..I have never been hospitalized, and I don’t even have allergies! And I’m 36 yrs old…and I used to smoke in my early 20’s….and I’m Still fine! Oooh and I use a microwave to reheat things too….!
Hi Chantel, I get frustrated at times, too. Lots of rules with trying to be healthy. Lucky for you, you are still very young. As you age, your health will change and you will need to modify things. Good luck and happy eating!
I tried this and it was right on!! I ended up making twice in two weeks. I am only cooking for two so it ends up lasting us awhile! Thanks for sharing!
That’s awesome, Chanele!
Can you use regular mayo instead of canola mayo in the Olive Garden Dressing?
Yes it will just have soy bean oil which is bad for you.
I’m 13 weeks pregnant and I have been craving Olive Garden salad as well! My husband and I actually went there for my birthday and I ate the entire bowl on my own lol. I will definitely be making this! Would it taste any different if I didn’t add the sugar?
Tiffani, I just made a batch last week and we were talking about how good it is. You are going to love it. It’s very little sugar so I don’t think it will matter that much. Try it both ways ?
Thank you for this! I’ve seen several copycat recipes for the dressing floating around the web, but haven’t been too excited by them. This one, I will try.
Awesome, Carole! I just finished off a jar 5 min. ago!! -Julie
What brand or type of croutons do you recommend? Thanks.
Great question. I can’t really find good ones to be honest! I usually by store brand.
Thanks for the recipe, can’t wait to try it, I love their dressing!
I love Olive Garden salad and will be trying this recipe very soon.
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