Olive Garden Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A restaurant-style garden salad with fresh vegetables, croutons, and homemade Italian dressing. Crisp and zesty with herbaceous dressing. A fresh side that pairs with any meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 cups chopped Lettuce
- ¼ cup red cabbage (shredded)
- ¼ cup Carrots (julienne)
- ¼ cup Red onion
- ½ cup black olives
- 2 roma tomatoes (sliced)
- 1/3 cup pepperoncinis
- 1 cup croutons
- ¼ cup grated Parmesan cheese
- 3/4 cup extra virgin olive oil (I prefer smooth over robust if given the option)
- 1 (.7 oz.) packet Zesty Italian Dressing Mix
- 1/3 cup white vinegar
- ¼ cup water
- 1 tablespoon grated Romano cheese (can sub Parmesan)
- 3 teaspoons sugar
- 1 ½ teaspoons mayo (not miracle whip)
- 1 teaspoon Dijon mustard
- ½ teaspoon EACH: Italian seasoning, salt
- ¼ teaspoon EACH: pepper, garlic powder
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Sodium
- 587mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 99mg
- Calcium
- 108mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 587MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.