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Enjoy! cup freshly grated Parmesan cheese, cup freshly shaved Parmesan cheese Beckys Tips For a vegan Olive Garden salad , choose a vegan parmesan cheese, or omit it completely
Add the bread cubes and stir to mix.24 oz stuffing bread cubes Slowly pour in the chicken stock, stirring until all the bread cubes are moist.4 cups low sodium chicken stock Butter a 913 (3.5-4 quart) casserole dish.butter or cooking spray for dish Cover with foil and bake for 30-40 minutes
** Olive oil is my preferred choice for this vinaigrette
