MUFFALETTA SALAD
Steps:
- In a food processor, combine the garlic, vinegar, extra-virgin olive oil, olive juice, lemon juice, red chili flakes, pepper and all vegetables up to the red onion. Pulse until well chopped but not pureed. Transfer to a bowl, cover with plastic wrap, place into refrigerator and let marinate for 2 to 4 hours.
- Add orzo to marinated vegetables, toss, then add feta and toss again.
- Serve in lettuce cups and top with tomatoes.
MUFFULETTA OLIVE SALAD
This is my version of a famous New Orleans salad. Try it as a sandwich topping. Try it on toasted baguette slices, or make it deluxe with diced ham and salami. - Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 servings (1/4 cup each).
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices.
Nutrition Facts :
MUFFULETTA
Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.
Nutrition Facts : Calories 762 calories, Fat 59g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 2326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
MUFFULETTA SALAD
Make and share this Muffuletta Salad recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- To make the croutons, preheat the oven to 300 degrees F. Toss the bread cubes with the olive oil and salt. spread the bread cubes in a single layer on a large baking sheet. Toast, tossing occasionally until golden, about 15 minutes.
- To make the dressing, whisk together the vinegar, pickled peppers, garlic, salt and black pepper in a medium bowl. Whisk in the olive oil, kalamata olives and pimento olives.
- To make the salad, toss romaine with the mozzarella or bocconcini, mortadella, ham, salami, provolone and croutons. Pour the dressing over the salad and toss to combine well.
- Serve immediately.
Nutrition Facts : Calories 540.1, Fat 34.1, SaturatedFat 11.2, Cholesterol 59.6, Sodium 1414.5, Carbohydrate 34.7, Fiber 4.8, Sugar 3.5, Protein 25.2
MUFFALETTA PASTA SALAD
The great New Orleans sandwich turned into an easy cold dish. You can serve this over a bed of lettuce with a slice of French bread to make it a meal versus a side dish.
Provided by Elisa Nuccio Holt
Categories Salad 100+ Pasta Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and run under cold water to cool.
- Mix tapenade into pasta and season with pepper. Add artichoke hearts, salami, ham, olives, mozzarella cheese, provolone cheese, red bell pepper, and parsley to pasta mixture and toss to coat. Transfer salad to a serving bowl and top with sesame seeds.
Nutrition Facts : Calories 585.1 calories, Carbohydrate 51.6 g, Cholesterol 63.7 mg, Fat 29 g, Fiber 4.2 g, Protein 28.6 g, SaturatedFat 9.9 g, Sodium 1775.8 mg, Sugar 2.4 g
MUFFALETTA SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine olives, giardiniera, celery, sun-dried tomatoes, pepper, onion, salami, ham, and provolone. Dress with vinegar and olive oil, season with salt and pepper and let stand a few minutes before serving.
CHICKEN MUFFULETTA SALAD
Categories Salad Chicken Herb Olive Poultry Tomato Picnic Quick & Easy Lunch Meat Celery Summer Party Potluck Oregano Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings (can be doubled)
Number Of Ingredients 8
Steps:
- Whisk first 3 ingredients in medium bowl to blend. Mix in all remaining ingredients. Season salad with salt and pepper. Mound salad on plates.
MUFFULETTA-INSPIRED CAULIFLOWER SALAD
A crisp fresh salad that is similar to a muffuletta filling without the meat. My Aunt Holly has made this for years. I searched by ingredients to confirm nothing on Allrecipes matched. Thank you, I love your site!
Provided by Heidi
Categories Cauliflower Salad
Time 4h35m
Yield 4
Number Of Ingredients 13
Steps:
- Combine cauliflower, black olives, green olives, green bell pepper, celery, pimento peppers, onion, sugar, salt, and pepper in a large bowl.
- Whisk olive oil, vinegar, and lemon juice together in a small bowl. Pour over cauliflower mixture and toss to combine. Refrigerate salad until flavors combine, 4 hours to overnight.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 6.6 g, Fat 19.9 g, Fiber 2.8 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 1272.8 mg, Sugar 2.4 g
MUFFULETTA SALAD II
This is slightly different than another recipe for Muffuletta Salad that's posted here. Originally from a Good Morning America Show from January 2001 with Emeril Lagasse.It's a great meal with some crusty bread in the summer when it's too hot to cook!
Provided by Leslie in Texas
Categories < 60 Mins
Time 51m
Yield 8-12 serving(s)
Number Of Ingredients 19
Steps:
- Combine water and 1 teaspoon salt in a large saucepan and bring to a boil over high heat.
- Add pasta and cook uncovered, stirring occasionally until tender, about 6-8 minutes.
- Remove from heat and drain.
- Rinse with cold water and drain again.
- In a larger bowl, combine pasta,salami,provolone,mortadella, boiled ham, olives,onion,celery,parsley, and thyme.
- In a small bowl, whisk together vinegar,worcestershire,hot sauce,garlic,pepper, and 1/2 teaspoon of the salt.
- Then, gradually whisk in the olive oil.
- Pour over salad mixture and add remaining 1 teaspoon of salt.
- Toss to mix well.
- Store in an airtight container in the refrigerator for at least eight hours before serving.
Nutrition Facts : Calories 1020, Fat 61.6, SaturatedFat 20.4, Cholesterol 88.7, Sodium 2516.6, Carbohydrate 85.3, Fiber 23.9, Sugar 2.4, Protein 43.9
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