Muffuletta Salad

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This vegetarian salad, a play connected the fashionable sandwich, is spicy, rich, acidic and packed with the flavors of New Orleans. It practically cries retired to beryllium served with pizza.

The marinated vegetables tin beryllium refrigerated — abstracted from the lettuce — for up to 4 days earlier serving. Leftovers that see the lettuce volition get soggy.

The salad, earlier the romaine lettuce, needs to marinate for astatine slightest 1 hr successful the refrigerator.

Ingredients

3 cups (16 ounces) pitted spicy mixed marinated olives (such arsenic green, black, kalamata oregon a mix), drained
2 cups (8 ounces) tiny cauliflower florets
2 ample celery ribs
1 mean carrot, peeled
12 pickled pepperoncini, drained and stemmed
One (7 -ounce) jar roasted reddish peppers, drained and thinly sliced
3 mean Roma tomatoes, diced
1 1/2 cups (8 ounces) cubed provolone cheese
4 ail cloves, minced
1 cupful extra-virgin olive oil
1 cupful achromatic vinegar
1 tablespoonful Creole mustard
2 teaspoons dried Italian seasoning blend
6 cups (10 ounces) chopped romaine lettuce

Adapted from “Low-Carb Vegetarian Cookbook” by Amy Lawrence and Justin Fox Burks (Rockridge Press, 2020).

Tested by Joe Yonan.

Published May 30, 2020

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Updated March 16, 2026

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