Muffuletta salad

Yield: 6 servings

Measure Ingredient
2 cups Uncooked mostaccioli
1 tablespoon Olive oil
¼ pounds Sliced salami; cut
\N \N Into 1/8-inch strips
¼ pounds Thinly sliced fully cooked
\N \N Smoked ham; cut into 1/8-inch
\N \N Strips
¼ pounds Provolone cheese; cut
\N \N Into 1/8-inch strips
\N \N Salad greens
1 \N 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
\N \N Vegetables
½ teaspoon Dried oregano leaves


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.

Similar recipes