Muffuletta Chopped Salad
with olives / salami / cashews
The muffuletta sandwich is a beloved New Orleans classic, filled with cured meats and and topped off with rich, briny olive salad. While it can be tough to find a good one outside of the Crescent City, it's easy to enjoy the same flavors at home in a satisfying salad. Laissez les bons temps rouler!
Ingredients
- Vinegar, red or white wine - 2 Tbsp
- Oregano, dried - 1 tsp
- Garlic powder - 1 tsp
- Mustard, Dijon - 1 tsp
- Oil, olive - 3 Tbsp
- Cauliflower - 6 oz , small florets (look for pre-chopped to save time; sub shredded carrots)
- Celery - 2 stalks , thinly sliced
- Salami - 4 oz , chopped
- Prosciutto (opt) - 3 oz , sliced (sub thinly sliced deli ham)
- Olives, any mix - 1/2 cup , pitted and roughly chopped
- Bell peppers, from a jar of roasted red peppers - 1 cup , sliced
- Lettuce, romaine - 8 oz , chopped
- Cashews - 1/3 cup
- Peppers, jarred pepperoncini (opt) - 1/3 cup (sliced)
Prep
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Cauliflower / Celery / Salami / Prosciutto / Olives / Bell peppers - Prep as directed and store separately. (Can be done up to 5 days ahead)
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Make dressing - Whisk together vinegar, oregano, garlic powder, and mustard. Slowly add olive oil while whisking. Taste and season with some salt and pepper, if needed. (Can be done up to 5 days ahead)
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Lettuce - Prep as directed.
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Make
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In a large serving or mixing bowl, combine lettuce, cauliflower, and celery. Toss with half the dressing.
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Divide salad among serving plates and top each with salami, prosciutto, olives, roasted peppers, cashews, and pepperoncini (if using).
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Serve salads with remaining dressing to drizzle over top. Enjoy!
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