Better than Olive Garden Salad and Dressing Copy

Copycat olive garden


For the dressing:

1 cup mayonnaise(I make my own)
2/3 cup white vinegar
5 teaspoons granulated sugar(personally I use honey)
2 tablespoons lemon juice
1 tablespoon water
1/3 cup finely grated parmesan  cheese

1/3 cup finely grated romano cheese
2 teaspoons olive oil
1 teaspoon Italian seasoning
1 teaspoon parsley flakes
1/2 teaspoon garlic salt

For the salad:

1 bag salad blend of your choice
sliced red onion
black olives
sliced Roma tomato
freshly grated parmesan cheese


Mix all of the salad dressing ingredients well in a blender or food processor. Chill for at least two hours before serving.

Assemble salad and toppings in a large bowl. Pour on desired amount of dressing and toss right before serving. Top with freshly grated parmesan cheese.

This makes enough dressing for about four large bowls of salad and will keep for up to a week in the refrigerator.