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, Florida16 ServingsPrep: 25 min. + chilling
Ingredients
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 6 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 tablespoon thinly sliced green onion
- 1 tablespoon minced fresh parsley
- 1 teaspoon crushed red pepper flakes
- 1-1/2 cups green olives with pimientos, halved
- 1 cup coarsely chopped giardiniera
- 1/2 cup coarsely chopped pickled beets
- 1/2 cup pitted Greek olives, halved
- 1/3 cup roasted sweet red peppers, chopped
- 1/4 cup finely chopped celery
- 1 tablespoon drained capers
Directions
- 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. Yield: 16 servings (1/4 cup each).
Nutrition Facts: 1/4 cup equals 99 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 311 mg sodium, 3 g carbohydrate, 1 g fiber, trace protein.