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Thread: Muffuletta Salad

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  1. #1

    Join Date
    Apr 17, 2007
    Central PA

    Default Muffuletta Salad

    I made this two weeks ago and it will be a staple from now on because I loved it!

    The recipe says to use a food processor but I just cut it up with the kind of curved cutters that they use at Subway.

    1 cup pimento-stuffed green olives
    1/2 cup canned artichoke hearts, drained
    1 garlic clove, minced
    2 T. oil, olive or veggie
    2 T. red wine vinegar
    1/2 tsp. black pepper
    1 cup jarred giardiniera (cauliflower, peppers, and other pickled veggies), drained
    1 small red onion, diced
    8 cups chopped spinach, kale, Romaine lettuce, or other leafy green (I used spinach)
    1/2 lb. turkey pastrami or smoked turkey, diced (I used smoked turkey lunch meat)
    1/4 lb. sliced provolone, diced
    1/4 lb.sliced mozzarella, diced

    Combine olives, artichoke hearts, and garlic in food processor. Pulse about 20 times, until mixture is finely chopped. Add oil, vinegar and black pepper, and pulse a few times to mix.

    Transfer to large salad bowl and add pickled veggies, onion, chopped greens, turkey and cheeses. Toss to mix. Let stand 30 minutes and serve at room temperature.

    Makes 8 servings

    Calories 280
    Fat 19g
    Carbs 12g
    Sodium 850mg
    Fiber 2g
    Protein 15g
    Aka Nyna ~~~~I LOVE ATKINS!!!

    "Either you run the day, or the day runs you". Jim Rohn
    X 52 X 64 X16

  2. #2

    Join Date
    May 09, 2003

    Default Re: Muffuletta Salad

    It looks like it will travel well for parties and picnics.
    dress size 26/10/8
    5'4", Female, May 2, 2003
    My blog:

    "At a dinner party one should eat wisely but not too well, and talk well but not too wisely."--W. Somerset Maugham


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