Ingredients

8 cups chopped lettuce

¼ cup red cabbage, shredded

¼ cup carrots, julienne

¼ cup red onion, sliced

½ cup black olives

2 roma tomatoes, sliced

1/3 cup pepperoncinis

1 cup croutons

¼ cup grated Parmesan cheese

¾ cup extra virgin olive oil (smooth preferred)

1 (0.7 oz) packet Zesty Italian Dressing Mix

1/3 cup white vinegar

¼ cup water

1 tablespoon grated Romano cheese (or Parmesan)

3 teaspoons sugar

1½ teaspoons mayonnaise (not Miracle Whip)

1 teaspoon Dijon mustard

½ teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon garlic powder

Instructions

Step 1: Combine all dressing ingredients—olive oil, dressing mix, white vinegar, water, Romano cheese, sugar, mayonnaise, Dijon mustard, Italian seasoning, salt, pepper, and garlic powder—in a mini food processor or a jar with a lid. Blend or shake vigorously until emulsified. Cover and refrigerate.

Step 2: Prepare the salad ingredients by chopping the lettuce, shredding the red cabbage, julienning the carrots, slicing the red onion and roma tomatoes, and gathering olives and pepperoncinis. Use a paper towel to pat excess moisture from the tomato slices.

Step 3: In a large bowl, combine the lettuce, red cabbage, carrots, red onion, black olives, roma tomatoes, and pepperoncinis. Set aside the dressing, croutons, and Parmesan cheese.

Step 4: Drizzle the salad with your desired amount of dressing—note that you won’t need all of it—and toss gently to combine.

Step 5: Sprinkle croutons and Parmesan cheese on top, then serve immediately for the freshest taste.

Tips & Variations

For extra crispness, dry the lettuce thoroughly before combining with other ingredients.

Try substituting Romano cheese with Parmesan if you prefer a milder flavor.

Add grilled chicken or shrimp to turn this salad into a hearty main dish.

If you like more heat, increase the amount of pepperoncinis or add a pinch of red pepper flakes to the dressing.

Storage

Keep leftover salad and dressing separate for best results. Store the dressing in a sealed container in the refrigerator for up to one week. The salad ingredients are best eaten fresh; if storing mixed salad, keep it refrigerated and consume within 1 day to avoid sogginess. When reheating is not applicable, but you can refresh the salad with extra croutons and a splash of dressing before serving again.

FAQs

Can I make the dressing ahead of time?

Yes, the dressing can be prepared and refrigerated up to one week in advance. This allows the flavors to meld beautifully.

What can I use if I don’t have Zesty Italian Dressing Mix?

If you don’t have the dressing mix, you can use a homemade blend of dried Italian herbs, garlic powder, onion powder, sugar, and red pepper flakes to mimic the flavor.