Zesty Garden Salad Recipe
Zesty Garden Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A jar of pickled pepper rings and a can of sliced ripe olives put a tasty and convenient spin on traditional salad fixing. This salad is frequently on the menu, because there is so little chopping involved and it goes with almost any main dish.—Nicole Harris, Mt. Union, Pennsylvania
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 5 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 5 min.

Ingredients

  • 4 cups torn romaine
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup chopped tomato
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup pickled pepper rings
  • 1/2 cup Italian salad dressing

Directions

In a large salad bowl, toss the romaine, olives, tomato, cheese and pepper rings. Just before serving. drizzle with dressing and toss to coat. Yield: 4 servings.
Originally published as Zesty Garden Salad in Quick Cooking May/June 2004, p17

Nutritional Facts

1 cup: 193 calories, 17g fat (4g saturated fat), 15mg cholesterol, 736mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 4g protein.

  • 4 cups torn romaine
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup chopped tomato
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup pickled pepper rings
  • 1/2 cup Italian salad dressing
  1. In a large salad bowl, toss the romaine, olives, tomato, cheese and pepper rings. Just before serving. drizzle with dressing and toss to coat. Yield: 4 servings.
Originally published as Zesty Garden Salad in Quick Cooking May/June 2004, p17

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