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–+ servings

Olive Garden Salad Recipe

Carolyn Richardson
Before we dive into the specifics of the Olive Garden salad recipe, it's crucial to consider what to serve alongside it. This vibrant salad is versatile and complements a variety of dishes. Picture this: a warm plate of pasta, perhaps Fettuccine Alfredo, paired with your salad for that delightful contrast of textures and flavors. Alternatively, grilled chicken or shrimp adds a protein boost that rounds out your meal nicely.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Italian
Servings 4
Calories 1310 kcal

Equipment

  • :Mixing bowl, big spoon

Ingredients
  

  • 1 cup sliced pepperoncini peppers
  • 1/4 cup sun-dried tomatoes chopped
  • 1 cup garlic-seasoned croutons
  • 1/2 cup freshly shredded Parmesan cheese
  • 1 small red onion finely sliced
  • 3 medium Roma tomatoes thinly sliced
  • 1 24-ounce package of crisp garden salad blend
  • 1 cup whole black olives
  • 2 tablespoons extra virgin olive oil

Instructions
 

Step 1: Prepare the Vegetables

  • Start by washing all your fresh produce thoroughly. Slice your Roma tomatoes, and finely chop the red onion. The brightness of the tomatoes and the vibrant red of the onion bring life to your salad.

Step 2: Slice the Pepperoncini

  • Next, grab your pepperoncini peppers and slice them into rings if they're whole. Their unique flavor invigorates our salad, bringing a slight heat to the dish.

Step 3: Mix the Greens

  • Take your garden salad mix and place it in a large bowl. This will be your salad foundation.

Step 4: Add Veggies and Extras

  • To the bowl filled with greens, add in the sliced onions, tomatoes, sliced pepperoncini, and sun-dried tomatoes. You’re building flavor here, and it should already be looking delightful!

Step 5: Toss in Olives and Cheese

  • Now, it’s time to introduce the black olives and Parmesan cheese. Each element plays a role, from creamy cheese to salty olives.

Step 6: Croutons and Drizzle the Oil

  • Just before serving, toss in the garlic-seasoned croutons. They add crunch at the last moment, ensuring they stay crisp. Drizzle your olive oil over the top, letting it coat all the ingredients in gorgeous flavor.

Step 7: Serve Immediately

  • Once everything is combined, it’s best to serve this salad right away. The freshness, the colors! You can almost taste the excitement.

Nutrition

Calories: 1310kcalCarbohydrates: 21gProtein: 9gFat: 133.5gSaturated Fat: 22.1gTrans Fat: 0.4gCholesterol: 83mgSodium: 1597mgFiber: 3gSugar: 4gVitamin A: 12IUVitamin C: 71mgCalcium: 22mgIron: 15mg
Keyword Olive Garden Salad Recipe
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