Mixed Greens With Olives Red Pepper Recipes

MIXED GREEN SALAD

Mixed Green Salad image

Garlic, basil and crushed red pepper flakes season the light vinaigrette that dresses this refreshing salad. A sprinkling of Parmesan cheese on top gives it even more flavor. -Jody Fisher Stewartstown, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
1 tablespoon red wine vinegar plus 1-1/2 teaspoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
6 cups torn salad greens
2 medium tomatoes, cut into thin wedges
1 medium cucumber, sliced
2 tablespoons shredded Parmesan cheese

Steps:

In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, basil and pepper flakes; shake well. In a salad bowl, combine the greens, tomatoes and cucumber. Drizzle with dressing and sprinkle with Parmesan cheese; toss to coat.

Nutrition Facts : Calories 110 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 48mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

MIXED GREENS WITH OLIVES & RED PEPPER

Mixed Greens with Olives & Red Pepper image

Plain salad greens look festive for the holidays when you toss in some sweet red pepper, red onion and sun-dried tomatoes. Top it all off with your favorite Italian dressing.-Nadine Mesch, Mount Healthy, Ohio

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

6 cups torn mixed salad greens
1 cup garlic salad croutons
1/2 cup sliced ripe olives
1/4 cup thinly sliced red onion
1/4 cup thinly sliced sweet red pepper
1/4 cup julienned oil-packed sun-dried tomatoes
1/4 cup Italian salad dressing

Steps:

In a large bowl, combine salad greens, croutons, olives, onion, pepper and tomatoes. Drizzle with dressing; toss to coat.

Nutrition Facts :

MIXED GREEN SALAD WITH LEMON, OLIVES AND ANCHOVIES

Mixed Green Salad with Lemon, Olives and Anchovies image

Provided by Rachael Ray : Food Network

Time 10m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 hearts romaine, chopped
1 sack mixed baby greens, about 6 cups
2 lemons, juiced
Salt and pepper
1/3 cup extra-virgin olive oil, enough to coat greens evenly
1 cup pitted fancy black or green olives, from specialty olive case near deli counter
1 tin flat fillets of anchovies, drained
1/4 cup chopped or snipped fresh chives

Steps:

Toss greens with lemon juice, salt and pepper. Coat greens with oil and toss them again. Add olives to the salad bowl and arrange anchovies around the salad bowl. Sprinkle with chopped chives to garnish.

MARINATED MIXED OLIVES

Marinated Mixed Olives image

Marinating a mix of olives is yet another fast and easy way to add another flavorful dish to your happy hour selection.

Provided by Dave Lieberman

Categories appetizer

Time 8h5m

Yield varies

Number Of Ingredients 7

Ingredients

Mixed green and black olives
Olive oil, to taste
Lemon zest, to taste
Crushed red pepper flakes, to taste
2 rosemary sprigs, crushed
Kosher salt, to taste
Slivered garlic, to taste

Steps:

If olives are in brine, drain and discard liquid. Toss all the olives together in a bowl. Toss with a generous amount of olive oil, lemon zest, red pepper flakes, rosemary sprigs, salt, and slivers of fresh garlic. Let marinate at least overnight and up to a couple weeks in the refrigerator - they'll only get more flavorful.

EASY TOSSED GREEK SALAD

Easy Tossed Greek Salad image

Easy Greek Tossed Green Salad is a great way to incorporate the flavors of the Mediterranean in one healthy dish. This simple salad goes together in a pinch and tastes amazing with a smooth and tasty 6-ingredient homemade dressing!

Provided by Tiffany

Categories Salad Side Dish

Time 15m

Number Of Ingredients 13

Ingredients

6-8 cups chopped romaine lettuce or mixed greens
1 cucumber (peeled and sliced)
⅓ cup kalamata olives (sliced)
½ cup cherry tomatoes (halved)
½ small red onion (thinly sliced)
⅓ cup crumbled feta cheese
¼ cup extra virgin olive oil
⅓ cup red wine vinegar (or balsamic vinegar)
1 teaspoon minced garlic (or 1/2 teaspoon garlic powder)
1 teaspoon dijon mustard
1 tablespoon finely chopped fresh oregano (or 1 teaspoon dried oregano flakes)
1 tablespoon fresh squeezed lemon juice
salt and pepper to taste

Steps:

In a large bowl combine lettuce, cucumber, olives, tomatoes, red onion, and cheese.
Combine all dressing ingredients in a jar, cover and shake well. Pour over salad and toss to combine just before serving.

Nutrition Facts : Calories 133 kcal, Carbohydrate 5 g, Protein 3 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 208 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

ITALIAN GARDEN SALAD

Italian Garden Salad image

Put your farmers' market finds to good use with our Italian Garden Salad recipe, made with olives, zucchini and red pepper. Add some grilled chicken to this Healthy Living garden salad if you're looking for some extra oomph.

Provided by My Food and Family

Categories Home

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pkg. (10 oz.) torn mixed salad greens
1 small red pepper, cut into strips
1 small zucchini, sliced
1/2 cup sliced red onions
1/2 cup pitted black olives
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing

Steps:

Toss greens with vegetables and olives in large bowl.
Add dressing; mix lightly.

Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g

MIXED GREENS AND PEPPERS

Mixed Greens and Peppers image

Stir-frying is a great way to cook greens, cooking them quickly and maintaining their brightness and flavor. Enjoy this dish of stir-fried greens with bell peppers and leek as a vegetarian main dish over steamed rice or as a veggie side.

Provided by SLIMBEAUTI

Categories Side Dish Vegetables Greens

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

¼ cup olive oil
1 bunch lacinato kale, chopped
1 bunch green Swiss chard, chopped
1 bunch rainbow chard, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 leek, chopped
sea salt to taste
½ cup sweet and spicy stir-fry seasoning sauce

Steps:

Heat olive oil in a large skillet or wok over medium-high heat. Place the chopped kale, Swiss chard, rainbow chard, red, green, and yellow bell peppers, leek, salt, and stir fry seasoning into the skillet. Use tongs or two spoons to gently toss and stir the ingredients together. Continue to stir and cook until the kale and chard are bright green and wilted and the bell peppers are just tender, about 10 minutes.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 14.9 g, Fat 7.3 g, Fiber 2.7 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 523.8 mg, Sugar 2.4 g

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