Best 10 Mixed Greens With Olives Red Pepper Recipes

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Cooking "mixed greens with olives & red pepper" is a fantastic way to enjoy a flavorful, healthy dish. This combination of mixed greens, olives, and red pepper creates a vibrant and delicious meal that is packed with nutrition. The mixed greens provide a great source of vitamins, minerals, and antioxidants, while the olives add a salty, briny flavor and the red pepper provides a sweet and slightly spicy kick. Whether you're looking for a quick and easy side dish or a light and refreshing main course, this recipe is sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

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

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 :

FRIED PEPPERS AND OLIVES



Fried Peppers and Olives image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 0

Steps:

  • Heat 1/4 cup olive oil, 3 sage sprigs, the zest of 1 lemon (in strips) and a pinch of red pepper flakes in a skillet over medium-high heat, 1 minute. Add 6 to 8 baby bell peppers; cook until softened, about 3 minutes. Add 8 smashed garlic cloves and cook 3 more minutes. Add 1 cup mixed olives and cook 2 more minutes. Transfer to a dish and serve with crusty bread.

RED PEPPERS AND ONIONS SAUTEED IN OLIVE OIL



Red Peppers and Onions Sauteed in Olive Oil image

So good! And versitile--top pasta, hot dogs, hamburgers, steak, chicken, pizza, you name it with this! Orange and green peppers are great, too--use what you have, or which ever color you like best!

Provided by JamesDeansGirl

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 red bell pepper, seeded and sliced in strips
1/2 yellow onions or 1/2 white sweet onion, sliced in strips
1/2 clove garlic, very finely chopped
2 -3 tablespoons extra virgin olive oil
1 dash white pepper or 1 dash black pepper, to taste
1 dash oregano, to taste
1 dash red pepper flakes, to taste
3 -4 leaves fresh basil, left whole

Steps:

  • In a large frying pan, gently heat the olive oil and garlic for about 60 seconds on a low flame.
  • Add the peppers and onions, basil, pepper, oregano, and pepper flakes.
  • Sautee until the the onions are soft and transparent, the peppers and basil"wilt", and the garlic is lightly golden, 10-15 minutes.
  • Serve hot.

Nutrition Facts : Calories 153.4, Fat 11.2, SaturatedFat 1.8, Sodium 8.7, Carbohydrate 17.5, Fiber 7.6, Sugar 4.4, Protein 3.5

PERFECT MIXED GREENS



Perfect Mixed Greens image

A delicious mixture of greens. The washing process is the most important part for these tender, tasty greens. Don't forget the sugar! If you follow directions exactly, you'll have the most perfect greens ever!

Provided by Mama Luvs Papa

Categories     Side Dish     Vegetables     Greens

Time 1h15m

Yield 12

Number Of Ingredients 10

2 bunches collard greens
2 bunches mustard greens
2 bunches turnip greens
3 tablespoons salt
4 cups chicken broth, divided
½ cup vegetable oil
4 cloves garlic, sliced
½ cup cooked real bacon bits
½ cup white sugar
salt and pepper to taste

Steps:

  • Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
  • Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.

Nutrition Facts : Calories 174.3 calories, Carbohydrate 16.6 g, Cholesterol 5 mg, Fat 10.7 g, Fiber 4.7 g, Protein 5.5 g, SaturatedFat 1.8 g, Sodium 2250.4 mg, Sugar 8.9 g

CHEF SCOTT'S KICKIN' MIXED GREENS



Chef Scott's Kickin' Mixed Greens image

If you like greens, you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice.

Provided by chefboy11

Categories     Side Dish     Vegetables     Greens

Time 1h20m

Yield 8

Number Of Ingredients 11

¼ cup olive oil
8 slices bacon, cut into 1/2-inch pieces
1 large onion, cut into 1/2-inch pieces
6 cloves garlic, minced
1 pound fresh collard greens, cut into 2-inch pieces
½ pound turnip greens, cut into 2-inch pieces
½ pound mustard greens, cut into 2-inch pieces
5 cups chicken broth
2 teaspoons salt
2 teaspoons ground black pepper
2 pinches red pepper flakes

Steps:

  • Heat olive oil in a large pot over medium-high heat. Cook and stir bacon in hot oil until crisp, 7 to 10 minutes. Remove bacon from pot, crumble, and return to the pot. Add onion to the bacon; cook and stir until the onion is tender, about 5 minutes. Stir garlic into the bacon mixture; cook and stir until fragrant, about 2 minutes. Add collard greens, turnip greens, and mustard greens; cook and stir until the greens start to wilt, 2 to 3 minutes.
  • Pour chicken broth into the pot; season with salt, black pepper, and red pepper flakes. Reduce heat to low, cover pot with a lid, and cook at a simmer until the greens are tender, about 45 minutes.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 10 g, Cholesterol 13.2 mg, Fat 11.3 g, Fiber 4.5 g, Protein 7 g, SaturatedFat 2.3 g, Sodium 1423.5 mg, Sugar 1.7 g

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

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 QUICK ROASTED RED PEPPER DRESSING



Mixed Greens with Quick Roasted Red Pepper Dressing image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 cup chopped roasted red peppers (from jar)
1/4 cup fresh basil leaves
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 cups mixed lettuce greens

Steps:

  • In a blender, combine roasted red peppers, basil, oil, vinegar, salt, and ground pepper. Puree until smooth.
  • Pour dressing over greens just before serving.

BAKED RIGATONI WITH RED PEPPERS AND GREEN OLIVES



Baked Rigatoni With Red Peppers and Green Olives image

This baked pasta is based on the best pizza topping combo: peppers and olives. Build a tomato sauce with jarred roasted red peppers and green olives, then toss with pasta and lots of mozzarella.

Provided by Kendra Vaculin

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

2 Tbsp. extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
1 (16-oz.) jar roasted red peppers, drained, finely chopped (about 1¾ cups)
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Freshly ground black pepper
1 cup green olives, smashed, pits removed
2 Tbsp. double-concentrated tomato paste
¼ tsp. crushed red pepper flakes
1 (14-oz.) can whole peeled tomatoes
1 lb. rigatoni, penne, or ziti
Kosher salt
4 Tbsp. unsalted butter
2 tsp. finely chopped oregano
2 oz. Parmesan, finely grated, divided
1 lb. fresh mozzarella, torn into bite-size pieces, divided
Handful torn basil leaves (for serving)

Steps:

  • Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until tomato paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
  • While sauce is cooking, place a rack in middle of oven; preheat to 350°. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (about 2 minute less than package directions; pasta will continue to cook in the oven). Drain pasta, reserving ⅓ cup pasta cooking liquid.
  • Add pasta and reserved pasta cooking liquid to sauce. Reduce heat to medium and stir in butter, oregano, and half of Parmesan. Cook, stirring constantly, until sauce is thickened and glossy and coats pasta, about 2 minutes. Remove from heat and stir in half of mozzarella.
  • Transfer pasta to a 13x9" baking dish and spread into an even layer. Scatter remaining Parmesan and mozzarella over. Bake until bubbling around the edges, 15-20 minutes.
  • Heat broiler. Broil pasta until top is brown and crisp in spots, about 3 minutes. Let cool 5 minutes, then top with basil for serving.

MARINATED OLIVES, RED BELL PEPPER, ARTICHOKE HEARTS AND MUSHROOMS



Marinated Olives, Red Bell Pepper, Artichoke Hearts and Mushrooms image

Categories     Mushroom     Olive     Onion     Pepper     Vegetable     Appetizer     Marinate     Summer     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 11

1/2 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh Italian parsley
1 1/2 teaspoons minced garlic
1 teaspoon whole grain Dijon mustard
1 9-ounce package frozen artichoke hearts, thawed, drained well, halved lengthwise
1 large red bell pepper, cut into matchstick-size strips
4 ounces small button mushrooms, trimmed, quartered
1 small onion, thinly sliced (about 1/3 cup)
3/4 cup pitted Kalamata olives or other brine-cured black olives, quartered lengthwise

Steps:

  • Whisk first 6 ingredients in large bowl to blend. Add vegetables and olives. Toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasionally. (Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 30 minutes before serving.)
  • Transfer mixture to bowl and serve.

CREAMY OLIVE CHICKEN BAKE WITH RED PEPPERS AND MUSHROOMS



Creamy Olive Chicken Bake With Red Peppers and Mushrooms image

Now I'm not much into casseroles, just a few, and not a big fan. But this is good. Whole wheat pasta, chicken breasts, fresh crimini mushrooms, olives tossed with a creamy sauce and some extra cheese. Baked and served. After a review, I admit, this is a lighter flavor I admit. This was designed for a friend who doesn't like quite as much spice as me. Two options ... I have made this with 1 1/2 cups or 1 can of green olives to the kalamata which does give a little more salt and flavor. I do use some of the broth as well. Also using whole wheat pasta is a key, and cremini is a key for this recipe. Good parmesan not the green can is again important and fresh basil. This dish really relies on KEY ingredients. But the extra olives will definitely help. But this is a very mild dish with subtle flavors.

Provided by SarasotaCook

Categories     Chicken Breast

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 17

1 lb whole wheat pasta (penne or similar)
3 cups cooked chicken breasts
2 large red bell peppers, diced
2 tablespoons minced garlic
2 cups cremini mushrooms (sliced)
1 onion (large and cut in half and then thin sliced)
15 ounces kalamata olives (1 can diced fine)
2 cups milk
1 cup heavy cream
1 1/2 cups parmigiano-reggiano cheese (for the sauce, 1 cup for the garnish)
1 1/2 cups mozzarella cheese (shredded)
1/4 cup fresh basil
3 tablespoons extra virgin olive oil
3 tablespoons butter
3 tablespoons flour
3 tablespoons salt (1 for the pasta, 1 for the vegetables, 1 for the chicken)
2 teaspoons ground black pepper (1 for the sauce, 1 for the chicken)

Steps:

  • Chicken -- Lets make the chicken. In a large pan add some olive oil 1 tablespoon should be good, salt and pepper and just saute the chicken just a couple of minutes till cooked 1/2 way and golden brown on high heat, but don't over cook. It will continue to bake in the oven. Once the chicken is nice and brown, should take 5-8 minutes remove, set to the side and cover.
  • Vegetables -- To that same pan, add a little more olive oil if needed and add the garlic, onion and crimini mushrooms and cook until golden brown and soft but still not all the way cooked. Add some salt and pepper and cook 1 minute. Transfer to a large bowl with the chicken and keep covered.
  • Bechemel sauce -- Add the butter in a large pot and melt on medium heat. Add the flour and mix well and cook another minute. Add the cream and milk and cook until thick. Add the olives, parmesan and some ground black pepper to taste and set to the side as the pasta finishes cooking.
  • Pasta -- According to directions Drain and toss with the bowl that has the chicken and the grilled vegetables. Pour the olive sauce over the top, add the grated cheese and fresh basil and toss well.
  • Baking -- Pour in a 13x9 casserole dish sprayed with pam or greased lightly, topped with the 1 cup parm for a garnish, and cook at 375 for 30 minutes uncovered until nice and brown on top and the cheese is melted and bubbly.

Tips:

  • To save time, use pre-washed mixed greens. Look for them in the produce section of your grocery store.
  • If you don't have Kalamata olives, you can use black olives or another type of olive that you enjoy.
  • Use a good quality olive oil. This will make a big difference in the flavor of the salad.
  • Add a squeeze of fresh lemon juice or balsamic vinegar to taste.
  • Serve the salad immediately or chill it for later.

Conclusion:

This mixed greens salad with olives and red pepper is a healthy and delicious side dish or light lunch. It's packed with nutrients and antioxidants, and it's easy to make. So next time you're looking for a quick and easy salad recipe, give this one a try. You won't be disappointed!

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