My Favorite Italian Salad is a little like an Olive Garden Italian salad knock-off, but better. The dressing is creamy enough to coat the veggies, but has enough oil and vinegar to let you know you got it right.
Salad. I knowwwww. It’s freezing outside. It was actually really hard for me to decide to give you a salad recipe today. But there’s a method to the madness. Let’s start with the fact that this Favorite Italian salad is ACTUALLY my favorite.
In fact! When I was 18, and super broke and waiting tables at this Italian restaurant, a salad like this, a slice of bread, and a cup of soup (a.k.a my free employee meal) were basically what I lived on. Me and this salad go way back.
Anyway, my actual thinking here was that lately you guys have been LOVINGGGGG two recipes:
Both of those recipes are REALLY excellent served with my favorite Italian salad.
The actual veggies you use in this salad can be switched out. Zucchini is a good replacement for cucumber, white onions if you want something more mild than red, diced garden tomatoes instead of halved grape tomatoes — you get the idea.
Here’s where I won’t compromise though — THE DRESSING.
It has the perfect amount of lemon for a nice bright flavor, just enough sugar to cut the vinegar tang, and mayo to make it creamy. There’s cheese, and seasoning, and I actually make this dressing more often than I make ANY OTHERS!
It’s even second place to this Lightened Up Caesar Dressing.
Also … let me just say now that we are not having the mayo debate. PUT DOWN THE MIRACLE WHIP. Too sweet. It’ll ruin this dressing. And while we are talking about it, if you are not using Duke’s Mayo, what are you even doing with your life?
Okay that’s it. I am out of words about salad.
If you are looking for other meals that pair well with this, you will FOR SURE want to add my friend Nicole’s Homemade Spaghetti and Meatballs to your list. She does it right.
Love a good salad? You’ll wanna try …
This Greek Salad with tangy Greek Dressing is probably one of my all-time favorites. If you have what you need to pull it together, seriously – skip the take out. It’s terrific.
My Copycat Panera Kale Caesar Power Salad is a popular one every January. But really it’s pretty great all year long. Who needs croutons when you can have Parmesan crisps?!
For the Dressing
- 1/3 cup mayonnaise
- 1/3 cup white vinegar
- 1 teaspoon granulated sugar
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1 tablespoon lemon juice
- 2 Tablespoons grated Parmesan cheese
- 2 Tablespoons extra virgin olive oil
- salt and pepper to taste
For the Salad
- 12 ounces spring mix lettuce
- 4 ounces chopped romaine lettuce
- 1/2 small red onion, very thinly sliced
- 1 cup grape tomatoes, halved
- 1/2 cucumber, very thinly sliced
- 6 pepperoncinis
- 1 cup seasoned croutons
- 1 tablespoon grated Parmesan cheese to garnish
- Whisk together the mayo and white vinegar until smooth. Then add in the sugar, Italian seasoning, garlic powder, lemon juice, and Parmesan cheese. Once all of these ingredients are well-combined, whisk in the extra virgin olive oil.
- Toss all of the salad ingredients, EXCEPT the tablespoon of Parmesan cheese, together in a large bowl. Pour half the dressing over the salad and toss to coat. Add more or less dressing depending on preference.
- Sprinkle the Parmesan cheese over the dressed salad and serve. Refrigerate the remaining dressing for up to 3 days.
- Lipper International 293-4 Cherry Finished Wavy Rim Serving Bowls for Fruits or Salads, Matte, Small, 7.5" x 7.25" x 3", Set of 4 Bowls
- Totally Bamboo Salad Hands, Bamboo Salad Server Set
- Large Reversible Multipurpose Thick Acacia Wood Cutting Board: 16x12x1.5 Juice Groove & Cracker Holder by Sonder LA (Gift Box Included)
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 216 Total Fat: 16g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 8mg Sodium: 1136mg Carbohydrates: 15g Fiber: 3g Sugar: 5g Protein: 4g