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Green Salad with Olives

Green Salad with Olives


  • 6 tablespoons extra-virgin olive oil

  • 2 tablespoons Sherry wine vinegar

  • 8 ounces mixed baby greens

  • 1/2 cup mixed pitted olives

  • 1/2 fennel bulb, thinly sliced crosswise

Recipe Preparation

  • Whisk oil and vinegar in small bowl to blend. Season dressing with salt and pepper. Place baby greens, pitted olives, and thinly sliced fennel in large bowl. Add dressing; toss to coat.

Recipe by Joe Truex, Mihoko Obunai Repast Atlanta


Photos by Noel Barnhurst

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