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Muffuletta Salad 26
P r e p 1 0 m i n
No cook
Ser ves 1
The iconic New Orleans-inspired sandwich is just as satisfying in salad form. And the ingredients are sturdy enough to make up to two days in advance.
2 cups chopped romaine lettuce 4 large green olives, sliced 1 cup giardiniera (from a jar), drained and chopped ¼ cup roasted red peppers (from a jar), drained and sliced ½ cup chopped lean ham 2 tbsp grated provolone 2 tbsp sliced spicy soppressata
1. In a large bowl or on a plate, combine the lettuce, olives, giardiniera, and red peppers. Top with the ham, cheese, and soppressata. 2. In a small bowl, whisk the oil, mustard, vinegar, oregano, salt, and black pepper. Drizzle the vinaigrette over the salad. Top with the croutons. Garnish with the herbs (if using). Per serving (1 salad) 849 Cal, 66 g Total Fat, 11 g Sat Fat, 4,721 mg Sod, 26 g Total Carb, 5 g Sugar, 3 g Fib, 32 g Prot.
1 tsp olive oil 1 tsp Dijon mustard 1 tbsp red wine vinegar ¼ tsp dried oregano or Italian seasoning ⅛ tsp salt ⅛ tsp black pepper ⅓ cup croutons Fresh parsley or oregano (optional), for garnish
TEST KITCHEN TIP
Giardiniera is a jarred combo of pickled vegetables that typically includes carrots, cauliflower, celery, and peppers. Can’t find it? Use a mix of pickled banana peppers, artichokes, and pickles instead.
Easy Ever yday Cooking
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