Recipe by Michelle
"This is a delicious and easy salad that my mother-in-law makes."
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1 (10 ounce) package
mixed salad greens
ripe avocado - peeled, pitted and chopped
ripe tomato, chopped
1 (6 ounce) can
black olives, drained
Greek pepperoncini peppers
grated Parmesan cheese
The first time I tried this salad, I followed the recipe exactly and it was way too salty for us. Made it again yesterday and used garlic powder instead of garlic salt. MUCH BETTER! This one's a keeper -- reminds us of the salad at that Italian restaurant.
Neither my husband or I really liked this dressing too much. Other than that, it is a pretty mainstream salad, so it just wasn't that great.
Love the Dressing! EXCEPT I agree with comments below that it is too salty!!! Must use Garlic POWDER....Then it will be awesome!
At first this recipe has a strange feel in the mouth, because of the avocado melting into the oil, but the next day the salad tasted best and every one loved it and ate big servings
Loved the ingredients but prefer my own olive oil viaigrette.
Not as good as I had hoped. Next time I would add more tomatoes and cut back on the olives.
This salad has become a favorite of ours. It goes great with any meal-especially Italian.
This was wonderful and very simple.
* Percent Daily Values are based on a 2,000 calorie diet.
Karen's Spring Mix Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 192
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