Items you will need
- Head of lettuce or bag of prewashed and cut lettuce
- Roma tomatoes
- Can of large, pitted black olives
- Jar of pepperoncini
- Bag of large croutons
- Bottle of Italian dressing
- Freshly grated Parmesan cheese
Olive Garden's salad is a popular choice at the restaurant, either as part of a meal or simply eaten with breadsticks. While you might not be able to make an exact copy of the salad, you certainly can come close.
Wash the lettuce, drain it and place it in a large bowl.
Drain and rinse the can of black olives and add to the lettuce.
Add five to 10 pepperoncini to the bowl.
Add 2 ounces of grated Parmesan -- from your dairy case, not the dry type -- to the salad.
Slice the tomatoes thinly and add to the salad.
Pour a quarter bottle of Italian dressing onto the mixture and toss everything, making sure the bottom pieces are coated.
Add the croutons, another ounce of Parmesan cheese and another quarter of the dressing. Give a final toss and serve.
If planning to serve this salad a second day, use only a quarter of the dressing and allow people to add more. This will keep the salad from getting soggy overnight. The next day, simply add the other quarter and some fresh croutons and cheese for a robust flavor.