Olive Garden-Style House Salad

This house salad captures the crisp textures and balsamic zing of popular restaurant versions while replacing industrial seed oils and refined sugars with high-quality organic ingredients.

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Ingredients

  • 3 cups chopped organic Romaine lettuce
  • 2 cups organic mixed baby greens
  • 1 cup halved organic cherry tomatoes
  • 1 large organic cucumber, diced
  • 1/4 organic red onion, thinly sliced
  • 1 organic carrot, shredded
  • 1/3 cup organic Extra Virgin Olive Oil
  • 1/4 cup balsamic vinegar
  • 1 tsp organic Dijon mustard
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tsp raw honey

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Shop the clean pantry

Reorder the shelf-stable staples for this recipe.

What you'll need

  • Salad spinner — Dries greens so dressing clings instead of pooling at the bottom.
  • Mandoline slicer — Uniform thin slices of fennel, cucumber, and radish in seconds.
  • Large wood salad bowl — Season it — oil from dressings builds flavor in the wood over time.

Instructions

  1. In a small bowl or jar, whisk together the olive oil, balsamic vinegar, mustard, minced garlic, oregano, salt, pepper, and honey until emulsified.
  2. Wash and dry all salad vegetables thoroughly to ensure the dressing adheres properly.
  3. Combine the Romaine lettuce, mixed greens, cherry tomatoes, cucumber, red onion, and shredded carrot in a large mixing bowl.
  4. Pour the vinaigrette over the salad vegetables.
  5. Toss gently with large spoons to ensure even coating without bruising the lettuce leaves.
  6. Serve immediately or store in the refrigerator for up to 30 minutes before tossing.

FAQ

How long does this Olive Garden-Style House Salad keep?

For best texture, serve immediately. If prepared ahead, store covered in the refrigerator for no more than 30 minutes before tossing.

Can I swap out any of the vegetables?

Yes, you can replace the cucumber with radishes or add sliced bell peppers for extra crunch.

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