Muffuletta Salad

Submitted by Grannydragon

"This recipe originated with Guy Fieri. Has nearly everything in it, but the kitchen sink, a meal in itself. I substitute rice for the orzon, as it is gluten-free. The two hours is not cooking time, but marinating time."

 

• Ready In: 2hrs 20mins
• Ingredients: 18
• Serves: 4

ingredients

• 14.79 ml garlic, minced
• 59.14 ml vinegar
• 118.29 ml olive oil
• 59.14 ml olive juice, from can
• 14.79 ml fresh lemon juice
• 2.46 ml red chili pepper flakes
• 4.92 ml fresh ground pepper
• 1 carrot, peeled and diced
• 118.29 ml diced black olives
• 118.29 ml green olives
• 118.29 ml marinated artichoke hearts, diced (or more)
• 118.29 ml roasted red pepper, diced
• 118.29 ml dice celery
• 118.29 ml red onion, minced
• 709.77 ml cooked orzo pasta (I use rice)
• 236.59 ml feta cheese
• 8-10 bibb lettuce cups (optional)
• 118.29 ml roma tomato, diced

directions

1. Put the first 8 ingredients into a food processor. Pulse until well chopped, but not pureed.
2. Transfer to a bowl. Add remaining vegetables and olives, cover with plastic wrap. Place in refrigerator and allow the flavors to marry for 2 to 4 hours.
3. Add the cooked orzo (or substitute cooked rice) to the marinated vegetables, toss, then add feta cheese and toss again.
4. Serve in Bibb lettuce cups and top with tomatoes.