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olive garden mimic salad in a white bowl with lettuce, arugula, tomato, red onion, pepperocini and homemade olive garden dressing

Olive Garden Salad and Dressing

Course Salad
Cuisine Mediterranean
Keyword arugula, lettuce, olivegarden, pepperoncini, redonion, tomato
Prep Time 15 minutes
Servings 2
Author Olivia Ward and Grace Worobec

Ingredients

Salad Ingredients

  • 2 cups arugula
  • 2 cups iceberg lettuce chopped
  • 1 roma tomato sliced
  • 2 pepperoncini sliced
  • ¼ red onion sliced

Optional Salad Ingredients

  • ½ cup gluten-free croutons
  • ½ cup chickpeas
  • 2 tbsp hemp hearts
  • 2 tbsp dairy-free parmesan

Dressing Ingredients

  • 1/2 cup mayonnaise (regular or vegan)
  • 1 tbsp white vinegar
  • 1/2 tbsp water
  • 2 tsp extra virgin olive oil
  • 1 tsp nutritional yeast
  • 1 tsp lemon juice
  • 1/2 + 1/8 tsp dried basil
  • 1/2 tsp parsley flakes
  • 1/4 + 1/8 tsp oregano flakes
  • 1/4 tsp dried minced onion
  • 1/8 tsp garlic powder
  • 1/8 tsp dried thyme
  • 1/8 tsp ground black pepper
  • 1/8 tsp pink Himalayan salt

Instructions

  1. Wash & prepare all vegetables. Place vegetables and optional ingredients into 2 medium salad bowls.
  2. Place all dressing ingredients into a mason jar or small bowl and whisk together with fork until combined.
  3. Pour dressing overtop of the salad.
  4. Store any additional dressing in a sealed jar and keep refrigerated for up to 2 weeks.