Description
A crisp, creamy, tangy Italian-inspired house salad loaded with fresh romaine, juicy tomatoes, briny olives, crunchy croutons, and a rich homemade dressing that tastes even better than the restaurant version.
Ingredients
Units
Scale
- 6 cups chopped romaine lettuce, about 2 large hearts
- 1 cup cherry tomatoes, halved
- 1 cup sliced black olives
- 1 small red onion, thinly sliced
- 1 cup croutons
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 2 tablespoons white vinegar
- 1 tablespoon freshly squeezed lemon juice
- 2 cloves garlic, finely minced
- 1 teaspoon Italian seasoning
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Chill a large salad bowl in the refrigerator for 10 minutes for extra crispness if desired.
- In a small bowl, whisk together mayonnaise, olive oil, white vinegar, lemon juice, minced garlic, Italian seasoning, sugar, salt, and black pepper until smooth and creamy.
- Place chopped romaine lettuce in the chilled large salad bowl, ensuring it is completely dry.
- Add cherry tomatoes, sliced black olives, and red onion over the lettuce. Sprinkle grated parmesan cheese evenly on top.
- Pour the dressing over the salad and toss gently until all ingredients are lightly coated.
- Add croutons and toss gently one final time.
- Serve immediately while fresh and crisp.
Notes
- Chill the dressing for 30 minutes before using for deeper flavor.
- Add croutons just before serving to keep them crunchy.
- Dry lettuce thoroughly after washing so the dressing clings properly.
- Store leftover dressing separately in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg