OLIVE MIX RECIPE RECIPES

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OLIVE GARDEN SALAD (COPYCAT) RECIPE - FOOD.COM



Olive Garden Salad (Copycat) Recipe - Food.com image

My whole family loves Olive Garden's Salad! There are already a couple of recipes here for the dressing, so here is a recipe for the salad itself.

Total Time 15 minutes

Prep Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (12 ounce) bag iceberg garden salad
1/4 small red onion, sliced paper-thin
6 -12 pitted black olives
6 mild pepperoncini peppers
1 -2 small roma tomato, sliced
1/2 cup crouton
Italian dressing (or use a recipe for Olive Garden's House Dressing)
freshly grated parmesan cheese, to taste
fresh ground black pepper, to taste

Steps:

  • In a large glass or wooden salad serving bowl, toss together the lettuce mix, onion slices, olives, pepperoncini, tomatoes, and croutons. Add dressing and toss to combine.
  • Serve with fresh Parmesan cheese and black pepper to taste.

Nutrition Facts : Calories 50.1, FatContent 1.1, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 1360, CarbohydrateContent 9.7, FiberContent 2.1, SugarContent 4.2, ProteinContent 1.7

OLIVE LOAF RECIPE | ALTON BROWN | FOOD NETWORK



Olive Loaf Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     dessert

Total Time 2 hours 10 minutes

Prep Time 20 minutes

Cook Time 1 hours 20 minutes

Yield 1 loaf

Number Of Ingredients 10

Vegetable oil spray
17 ounces all-purpose flour, approximately 3 1/2 cups
3 teaspoons baking powder
12 ounces pitted, roughly chopped mixed olives, approximately 2 cups
1/3 cup store bought or homemade Tapenade, recipe follows
2 large eggs, beaten
1/2 cup olive oil
1 cup whole milk
1 tablespoon honey
1 1/4 teaspoons kosher salt

Steps:

  • Preheat the oven to 375 degrees F.
  • Spray a standard nonstick loaf pan with vegetable spray, line with parchment paper, and set aside.
  • Place flour and the baking powder in the bowl of a food processor and pulse for 5 seconds. Pour the dry ingredients into a large mixing bowl. Stir in the olives and tapenade.
  • Whisk together the eggs, olive oil, milk, honey and salt. Add this mixture to the dry ingredients and stir to combine; do not mix until smooth. Pour the mixture into the prepared loaf pan and place in the oven. Bake for 75 to 80 minutes, until the internal temperature is 210 degrees F, or a toothpick inserted into the middle comes out clean.
  • Remove the loaf from the pan and allow to cool on a rack before serving.
  • Tapenade:
  • 1/2 pound pitted mixed olives
  • 2 anchovy fillets, rinsed
  • 1 small clove garlic, minced
  • 2 tablespoons capers
  • 2 to 3 fresh basil leaves
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
  • Yield: approximately 1 to 1 1/2 cups

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OLIVE LOAF RECIPE | ALTON BROWN | FOOD NETWORK
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OLIVE GARDEN SALAD (COPYCAT) RECIPE - FOOD.COM
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PASTA E FAGIOLI SOUP (OLIVE GARDEN COPYCAT RECIPE)
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