| Muffuletta Salad
2 cups of uncooked mostaccioli
1 tablespoon of Olive oil
1/4 pound of Sliced salami; cut into 1/8-inch strips
1/4 pound of thinly sliced fully cooked smoked ham; cut into strips
1/4 pound of Provolone cheese, cut into 1/8-inch strips
Salad greens
OLIVE TOMATO DRESSING
1 Anchovy fillet, mashed
1 large Clove garlic, crushed
1/3 cup of Olive oil
1 cup of Cherry tomatoes, cut in half
1/2 cup of chopped pimiento stuffed
1/2 cup of chopped Greek or ripe olives
1/2 cup of chopped mixed pickled vegetables
1/2 teaspoon of dried oregano leaves |
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Prepare Olive-Tomato Dressing. Cook mostaccioli as directed on package; drain. Rinse in cold water; drain. Toss mostaccioli and oil. Layer mostaccioli, salami, ham, provolone and salad greens on Olive-Tomato Dressing. Cover and refrigerate at least 4 hours but no longer than 24 hours. Toss just before serving. Arrange on salad greens. 6 SERVINGS. OLIVE-TOMATO DRESSING Stir anchovy and garlic thoroughly into oil in large bowl. Stir in remaining ingredients. Per serving: 199 Calories (kcal); 19g Total Fat; (86% calories from fat); 5g Protein; 2g Carbohydrate; 14mg Cholesterol; 192mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Recipe by: Betty Crockers Smartcook Converted by MM_Buster v2.0n.
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