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    You are in: Home / Recipes / Vegetarian Muffuletta Recipe
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    Vegetarian Muffuletta

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on May 24, 2006

      Yummy is right. I love marinated veggies so this recipe was perfect. I have to confess that I didn't wait overnight and subbed the watercress with romaine. It was a great sandwich and you won't even miss the meat!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 15, 2013

      Loved this! Actually, at first I thought the olive salad was lacking a bit so we added half of a squeezed lemon and 1-2 pepperoncinis to the food processor. This worked well. I subbed arugula for the watercress which also worked well. The final results were fantastic. I served as mini muffulettas in slider rolls at a progressive party. Very yummy. This ones a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 16, 2010

      I thought this was quick and tasty. This is great to take on a float trip or a picnic, but I would wait till it was time to eat before I put it on the bread so it didn't get soggy. We loved just chopping everything together except the bread and cheese and having it on crackers or crusty bread sliced...yummy! Quick to take as an snack.

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    Nutritional Facts for Vegetarian Muffuletta

    Serving Size: 1 (196 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 367.8
     
    Calories from Fat 157
    42%
    Total Fat 17.5 g
    26%
    Saturated Fat 9.8 g
    49%
    Cholesterol 44.9 mg
    14%
    Sodium 1067.6 mg
    44%
    Total Carbohydrate 35.6 g
    11%
    Dietary Fiber 3.8 g
    15%
    Sugars 3.3 g
    13%
    Protein 17.6 g
    35%

    The following items or measurements are not included:

    giardiniera

    marinated mushrooms

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