Olive Garden Salad (Vegan Copycat Recipe)

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Olive Garden Salad (Vegan Copycat Recipe)

This Vegan Olive Garden Salad tastes just like the restaurant classic, crisp lettuce, juicy tomatoes, briny olives, spicy pepperoncini, crunchy croutons, and the signature creamy-tangy Italian dressing. It’s quick to make, perfect for serving a crowd, and perfect paired with a bowl of pasta.
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Prep Time15 minutes
Total Time15 minutes
Meal Type: Salad, Salads, Side Dish, Sides
Keyword: best vegan egg salad sandwich, copycat, house salad, italian dressing, olive garden, vegan
Special: 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Seasonal (Hot Weather), Soy-Free
Ingredient: Lettuce, Tomatoes
Servings: 6
Ingredients
Salad
  • 1 head(s) romaine lettuce chopped
  • ½ head(s) iceberg lettuce chopped
  • 2 - 3 Roma tomatoes sliced
  • 1/2 small(s) red onion thinly sliced
  • 1/2 cup(s) whole pitted black olives
  • 1/3 cup(s) pepperoncini peppers left whole
  • 1 cup(s) vegan croutons (see notes for homemade)
  • Vegan parmesan to taste
Olive Garden–Style Dressing:
  • 1/4 cup(s) olive oil
  • 2 tablespoon(s) vegan mayonnaise
  • 1 1/2 tablespoon(s) white vinegar
  • 1 tablespoon(s) nutritional yeast
  • 3/4 teaspoon(s) sugar (or maple syrup)
  • 1/2 teaspoon(s) dried Italian seasoning
  • 1/4 teaspoon(s) garlic powder
  • 1/4 teaspoon(s) onion powder
  • Salt and pepper to taste
US Customary - Metric
Instructions
  • Make the dressing: Add the olive oil, vegan mayo, vinegar, nutritional yeast, sugar, Italian seasoning, garlic powder, onion powder, salt, and pepper to a jar. Shake well (or whisk in a bowl) until fully combined.
  • Assemble: To a large salad bowl add the romaine, iceberg, tomatoes, red onion, black olives, and pepperoncini.
  • Dress and serve: Toss with the dressing right before serving. Top with vegan croutons and vegan parmesan and serve.
Notes
Vegan Croutons: To make your own croutons, cube bread and toss it with a drizzle of olive oil, and sprinkle with garlic powder, Italian seasoning, salt, and pepper. Bake at 375°F (190°C) for 15-20 minutes, stirring halfway through or until golden and crispy.
Make-ahead tip: The dressing can be made up to 5 days in advance and stored in the fridge. The salad is best prepared fresh and tossed with the dressing right before serving so it doesn’t get soggy.
Nutrition
Serving: 1 serving (recipe makes 6 servings) | Calories: 188kcal | Carbohydrates: 13g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 253mg | Potassium: 442mg | Fiber: 4g | Sugar: 4g | Vitamin A: 9556IU | Vitamin C: 15mg | Calcium: 61mg | Iron: 2mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan