Olive Garden Salad

For Denver Office gatherings of about 25 persons. 

Ingredients

Target

1 11-oz bag Garden Salad Blend

1 11-oz Italian Blend

2 11-oz American Blend

1 6-oz bottle of Kalamata olives, drained

1 5-oz bag seasoned croutons (New York Bakery Texas Toast)

1 16-oz bottle of Olive Garden Signature Italian dressing

Sprouts

1 5-oz Belgioioso freshly shaved Parmesan cheese

1 12-oz bottle of whole Pepperoncini, drained

Anywhere

2 10-oz packages of cherry tomatoes

1 red onion, sliced

Directions

Use a wide, deep bowl and divide each ingredient into four equal piles. Build four identical mini-stacks: spread greens edge-to-edge, add a little onion and olives, drizzle a light ribbon of dressing, then top with juicy items (tomatoes, pepperoncini) and cheese. Repeat the same order for the remaining piles so the bowl has four even layers, and finish with crunchy toppings on top (keep some to add later). 

Use a wide, deep bowl or roasting pan. Repeat the steps 1–8 four times, using one of your pre-portioned piles each time.

Serve

Use tongs + big spoon to lift a wedge from top to bottom like cake. Rotate the bowl a quarter-turn every few scoops.

Put the remaining croutons and any extra dressing out on the side.