Olive Garden's Endless Salad Bowl (Home Edition)

Instructions

1. 1

   First, prepare the Italian dressing. In a medium bowl or a jar with a tight-fitting lid, combine the olive oil, white vinegar, water, sugar, mayonnaise, Italian seasoning, garlic powder, onion powder, salt, black pepper, and optional red pepper flakes.

2. 2

   Whisk vigorously or shake the jar until all ingredients are well combined and the dressing is emulsified. Taste and adjust seasoning as needed (you might want more salt, sugar, or a bit more vinegar). Set aside to allow flavors to meld.

3. 3

   Wash and thoroughly dry the iceberg lettuce (and romaine if using). Chop into bite-sized pieces.

4. 4

   Halve the cherry tomatoes. Thinly slice the red onion. Drain the canned black olives.

5. 5

   In a large salad bowl, combine the chopped lettuce, halved cherry tomatoes, thinly sliced red onion, and drained black olives.

6. 6

   Just before serving, pour about half of the prepared dressing over the salad ingredients. Toss gently to ensure all vegetables are lightly coated.

7. 7

   Add the croutons last, tossing lightly once more to avoid them getting soggy. Serve immediately, with extra dressing on the side for guests to add more to their liking. Keep remaining dressing refrigerated for up to a week.