Muffuletta Salad Recipe

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muffuletta-salad
  • 8Servings

Ingredients

  • 1 cup pimiento-stuffed green olives
  • 1/2 cup canned artichoke hearts, drained
  • 1 cup canned chickpeas, drained
  • 1 Tbs. capers
  • 1 garlic clove, minced
  • 2 Tbs. olive oil
  • 2 Tbs. red wine vinegar
  • 1/2 tsp. black pepper
  • 1 cup jarred giardiniera (cauliflower, peppers, and other pickled 
vegetables), drained
  • 1 small red onion, diced
  • 8 cups chopped spinach, kale, Romaine lettuce, or other leafy green
  • 1/2 lb. turkey pastrami or smoked turkey, diced
  • 1/4 lb. sliced provolone, diced
  • 1/4 lb. sliced low-fat mozzarella, diced

Preparation

  1. Combine olives, artichoke hearts, chickpeas, capers, and garlic in food processor. Pulse about 20 times, until mixture is finely chopped. Add olive oil, vinegar, and black pepper, and pulse a few times to mix.
  2. Transfer to large salad bowl, and add pickled vegetables, onion, chopped greens, turkey, and cheeses. Toss to mix. Let stand 30 minutes, and serve at room temperature.

Nutrition Information

  • Calories: 280
  • Carbohydrate Content: 12 g
  • Cholesterol Content: 35 mg
  • Fat Content: 19 g
  • Fiber Content: 2 g
  • Protein Content: 15 g
  • Saturated Fat Content: 9 g
  • Sodium Content: 850 mg
  • Sugar Content: 2 g