Olive Garden Salad Dressing

This homemade copycat Olive Garden Salad Dressing tastes just like the restaurant version. Learn how to make this salad at home for your family and friends!

Love Olive Garden Copycat Recipes? Try my Olive Garden Alfredo Sauce Recipe next!

I definitely like Olive Garden’s salad more than anyone else on the planet. I really do. Although you can buy their salad dressing online or in stores,  it’s easy/inexpensive to make your own!

Be sure to pair your dressing with the classic salad ingredients that Olive Garden uses! ⬇️

Olive Garden Salad Ingredients

• Fresh Iceberg Lettuce
• Vine Ripened Tomatoes
• Large Black olives
• Red onions
• Pepperoncini’s– Jarred and are found in the same section as the pickles/olives
• Croutons-You can actually purchase Olive Garden’s Croutons, OR make my homemade crouton recipe!)
• Parmesan cheese

Pro Tips

• Be sure to use a high quality olive oil that is made for salads and marinades. It should indicate this right on the front label. I use Pompeian Extra Virgin Olive Oil. (I prefer smooth over robust.)
• Using a mini food processor makes it much easier to emulsify this dressing, which thickens in a bit and ensures it doesn’t separate.
• If your dressing separates, simply shake it prior to serving.
• If your olive oil solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve. It may also become cloudy but is still safe. This may or may not happen, it depends on the type of olive oil used.

Storing Leftover Salad

• Refrigerate prepared salad as soon as possible in an airtight container, free from as much moisture as possible.
• Refrigerated salad lasts anywhere from 1-3 days, it’s only as good until the least-fresh ingredient in the salad begins to go bad.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• Mini Food Processor– My favorite tool to easily combine/emulsify salad dressing.
• Salad Dressing Shaker
• Salad Dressing Serving Container (Cruet)
• Extra Virgin Olive Oil– Developed for dressings and marinades.

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Copycat Olive Garden Salad Dressing

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

5 from 19 ratings

Servings: 22 tablespoons

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This homemade copycat Olive Garden Salad Dressing tastes just like the restaurant version. Learn how to make this salad at home for your family and friends!

Ingredients

US Customary - Metric

• ▢ 3/4 cup extra virgin olive oil, high-quality olive oil yields much better results in this recipe
• ▢ .7 oz Zesty Italian Dressing Mix
• ▢ 1/3 cup distilled white vinegar
• ▢ ¼ cup water
• ▢ 1 Tablespoon Romano, grated. (Optional.)
• ▢ 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

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Instructions

• Combine all ingredients in a mini food processor or a jar with a lid and blend/shake thoroughly until combined. Chill until ready to use.
• Be sure to shake before each use.

Notes

Pro Tips

• Be sure to use a high quality olive oil that is made for salads and marinades. It should indicate this right on the front label. I use Pompeian Extra Virgin Olive Oil. (I prefer smooth over robust.)
• Using a mini food processor makes it much easier to emulsify this dressing, which thickens in a bit and ensures it doesn't separate.
• If your dressing separates, simply shake it prior to serving.
• If your olive oil solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve. It may also become cloudy but is still safe. This may or may not happen, it depends on the type of olive oil used.

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Nutritional information is an estimate and is per tablespoon there are approximately 22 tablespoons in this recipe.

Nutrition

Calories: 68kcal, Carbohydrates: 0.2g, Protein: 0.02g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 0.1mg, Sodium: 55mg, Potassium: 1mg, Fiber: 0.03g, Sugar: 0.1g, Vitamin A: 1IU, Vitamin C: 0.001mg, Calcium: 1mg, Iron: 0.1mg

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Course: Salad Dressing

Cuisine: American, Italian

Author: Stephanie