Recipes

Scrumptious Muffaletta Salad

  • Servings: 8
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 cup chopped, pitted Kalamata olives
  • 1 cup chopped, pitted Italian green olives
  • 1/3 cup chopped pimentos
  • 2 tbs. chopped capers
  • 1/2 cup finely chopped red onion
  • 1 tsp. chopped garlic
  • 1/2 cup chopped parsley
  • 3 tbs. chopped fresh basil
  • 4 anchovy fillets, finely chopped
  • 1 tsp. dried oregano
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • Freshly ground black pepper
  • 1 lb carrots, cut into 2-inch by 1/4-inch spears
  • 2 lbs green beans, stemmed and broken into 2 pieces
  • 1/2 lb Provolone or Swiss cheese, cut into 2-inch by 1/4-inch strips
  • 1/4 lb sliced Italian salami, cut into 1/4-inch strips (optional)
  • 2 cups croutons

Directions

Olive Dressing: In a medium bowl combine all the dressing ingredients -- Kalamata olives, green olives, pimentos, capers, red onion, garlic, parsley, basil, anchovy fillets, dried oregano, olive oil, red wine vinegar -- and season to taste with pepper. Refrigerate at least 2 hours or up to one week.

Salad: To make the salad bring a large pot of salted water to a boil. Add the carrots and cook for 3 minutes. Then add the green beans and cook for 4 to 5 minutes more or until the vegetables are no longer crunchy but still firm to the bite. Drain vegetables and cool under cold running water. Pat vegetables dry and toss in a large bowl with the olive dressing, cheese, croutons and optional salami. Serve at once or let it rest at room temperature for an hour before serving.

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