astray recipes: Muffuletta salad

Categories: Italian3
Yield: 6 servings

Measure	Ingredient
2 cups	Uncooked mostaccioli
1 tablespoon	Olive oil
¼ pounds	Sliced salami; cut
	Into 1/8-inch strips
¼ pounds	Thinly sliced fully cooked
	Smoked ham; cut into 1/8-inch
	Strips
¼ pounds	Provolone cheese; cut
	Into 1/8-inch strips
	Salad greens
1	Anchovy fillet; mashed
1 large	Clov garlic; crushed
⅓ cup	Olive oil
1 cup	Cherry tomatoes; cut in half
½ cup	Chopped pimiento stuffed olives
½ cup	Chopped greek or ripe olives
½ cup	Chopped mixed pickled
	Vegetables
½ teaspoon	Dried oregano leaves

OLIVE-TOMATO DRESSING

Prepare Olive-Tomato Dressing. Cook mostaccioli as directed on package; drain. Rinse in cold water; drain. Toss mostaccioli and oil. Layer mostaccioli, salami, ham, provolone and salad greens on Olive-Tomato Dressing. Cover and refrigerate at least 4 hours but no longer than 24 hours. Toss just before serving. Arrange on salad greens. 6 SERVINGS.

OLIVE-TOMATO DRESSING Stir anchovy and garlic thoroughly into oil in large bowl. Stir in remaining ingredients.

Per serving: 199 Calories (kcal); 19g Total Fat; (86% calories from fat); 5g Protein; 2g Carbohydrate; 14mg Cholesterol; 192mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 3½ Fat; 0 Other Carbohydrates Recipe by: Betty Crocker's Smartcook Converted by MM_Buster v2.0n.

muffuletta salad