Description

A fresh and vibrant Olive Garden-style house salad featuring a crisp mix of romaine and iceberg lettuces, shredded red cabbage and carrots, cherry tomatoes, black olives, pepperoncini, and red onion, all tossed in zesty Italian dressing. This easy-to-make salad is perfect as a side dish or a light meal, with optional crunchy croutons and a sprinkle of Parmesan cheese for added texture and flavor.

Ingredients

Scale

Greens

2 cups chopped romaine lettuce
2 cups chopped iceberg lettuce

Vegetables

1 cup shredded red cabbage
1 cup shredded carrots
1 cup halved cherry tomatoes
0.5 cup sliced black olives
0.25 cup sliced pepperoncini
0.25 cup thinly sliced red onion

Dressing & Extras

0.5 cup Italian dressing
1 cup croutons (optional)
0.25 cup grated Parmesan cheese (optional)

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Instructions

Prepare the greens: Add chopped romaine and iceberg lettuce to a large salad bowl and toss gently to combine them evenly.
Chop the vegetables: Shred the red cabbage and carrots, halve the cherry tomatoes, slice the black olives and pepperoncini, and thinly slice the red onion to prepare all salad components.
Mix vegetables with greens: Add all the chopped vegetables into the bowl with the lettuce and toss gently to evenly distribute.
Add dressing: Drizzle the Italian dressing over the salad ingredients and toss gently to coat all the vegetables and greens thoroughly.
Serve: Serve the salad immediately, optionally topping with croutons and grated Parmesan cheese to add crunch and flavor.

Notes

Use fresh crisp lettuce for the best texture.
You can substitute Italian dressing with your preferred vinaigrette.
Croutons and Parmesan cheese add crunch and richness but can be omitted for a lighter salad.
For a vegan version, omit the Parmesan cheese or use a vegan alternative.
This salad is best served fresh to maintain crispness and flavor.