Soy-Free Olive Garden Salad
Elevate your salad game with this Soy-Free Olive Garden Salad—a vibrant, homemade twist on the iconic restaurant favorite that's perfect for anyone avoiding soy-based ingredients. Packed with crisp Romaine lettuce, peppery radicchio, crunchy carrots, juicy tomatoes, and briny black olives, this salad is a feast for both the eyes and the palate. Tangy pepperoncini peppers and a sprinkling of Parmesan cheese deliver a bold flavor punch, while the zesty homemade dressing, made with extra virgin olive oil, red wine vinegar, and fresh lemon juice, ties it all together beautifully. Easy to prepare in just 20 minutes, this soy-free masterpiece serves as a refreshing side or a light main for gatherings or weeknight dinners. Whether you're seeking a gluten-free, soy-free option or simply love fresh, Mediterranean-inspired flavors, this crowd-pleasing salad has you covered!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head Romaine lettuce
- 0.25 head Radicchio
- 1 Carrot
- 0.25 Red onion
- 0.5 Cucumber
- 2 medium Tomatoes
- 0.5 cup Black olives, pitted and sliced
- 6 Pepperoncini peppers
- 0.25 cup Grated Parmesan cheese
- 0.5 cup Extra virgin olive oil
- 0.25 cup Red wine vinegar
- 2 tablespoons Lemon juice, freshly squeezed
- 1 clove Garlic, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
1. Rinse the Romaine lettuce and radicchio thoroughly. Pat them dry with a clean kitchen towel or salad spinner.
2. Tear the Romaine lettuce and radicchio into bite-sized pieces and place in a large salad bowl.
3. Peel the carrot and cut into thin matchsticks. Add these to the bowl with the lettuce.
4. Slice the red onion thinly and add to the salad bowl.
5. Peel the cucumber, halve it lengthwise, scoop out seeds, slice thinly, and place in the bowl.
6. Cut the tomatoes into wedges and add them to the salad mixture.
7. Add the sliced black olives and whole pepperoncini peppers to the salad.
8. Sprinkle the grated Parmesan cheese over the top of the salad.
9. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, and minced garlic for the dressing.
10. Add the dried oregano, dried basil, salt, and black pepper to the dressing and whisk until well combined.
11. Drizzle the dressing over the salad just before serving and toss gently to combine.
12. Serve immediately and enjoy your refreshing soy-free Olive Garden salad.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.5 g | 180% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 4811 mg | 209% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 23.0 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 684 mg | 53% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2676 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
