Muffuletta Salad

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: 2 hrs 20 mins
• Serves: 4

Ingredients

• 1  tablespoon garlic, minced
• 1⁄4 cup vinegar
• 1⁄2 cup olive oil
• 1⁄4 cup  olive juice, from can
• 1  tablespoon fresh lemon juice
• 1⁄2 teaspoon  red chili pepper flakes
• 1  teaspoon fresh ground pepper
• 1  carrot, peeled and diced
• 1⁄2 cup  diced black olives
• 1⁄2 cup green olives
• 1⁄2 cup  marinated artichoke hearts, diced (or more)
• 1⁄2 cup  roasted red pepper, diced
• 1⁄2 cup  dice celery
• 1⁄2 cup red onion, minced
• 3  cups  cooked orzo pasta (I use rice)
• 1  cup feta cheese
• 8 -10  bibb lettuce cups (optional)
• 1⁄2 cup 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.