Olive Garden Salad (Vegan Copycat Recipe)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crisp salad of lettuce, tomatoes, olives, and croutons topped with creamy Italian dressing. This vegan copycat of the Olive Garden version is quick to assemble and perfect served with pasta.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 head romaine lettuce (chopped)
- ½ head iceberg lettuce (chopped)
- 2 - 3 Roma tomatoes (sliced)
- 1/2 small red onion (thinly sliced)
- 1/2 cup whole pitted black olives
- 1/3 cup pepperoncini peppers (left whole)
- 1 cup vegan croutons ((see notes for homemade))
- Vegan parmesan (to taste)
- 1/4 cup olive oil
- 2 tablespoons vegan mayonnaise
- 1 1/2 tablespoons white vinegar
- 1 tablespoon nutritional yeast
- 3/4 teaspoon sugar ((or maple syrup))
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper (to taste)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 459mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 455mg
- Calcium
- 54mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 459MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.