Olive Salad Mix Recipes

MUFFULETTA OLIVE SALAD

This is my version of a famous New Orleans salad. Try it as a sandwich topping. Try it on toasted baguette slices, or make it deluxe with diced ham and salami. - Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 16 servings (1/4 cup each).

Number Of Ingredients 14

Muffuletta Olive Salad image

Steps:

In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices.

Nutrition Facts :

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
6 garlic cloves, minced
1 tablespoon dried oregano
1 tablespoon thinly sliced green onion
1 tablespoon minced fresh parsley
1 teaspoon crushed red pepper flakes
1-1/2 cups green olives with pimientos, halved
1 cup coarsely chopped giardiniera
1/2 cup coarsely chopped pickled beets
1/2 cup pitted Greek olives, halved
1/3 cup roasted sweet red peppers, chopped
1/4 cup finely chopped celery
1 tablespoon drained capers

OLIVE SALAD FOR MUFFALETTAS

I created this olive salad recipe after a vacation to New Orleans. Muffaletta sandwiches are fabulously addictive! Sometimes I will assemble the sandwiches and broil them open faced until the meat is crisped and the cheese melted and toasty. Enjoy!

Provided by Beth Stone Strachan

Categories Side Dish Sauces and Condiments Recipes

Time 10m

Yield 8

Number Of Ingredients 11

Olive Salad for Muffalettas image

Steps:

Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.

Nutrition Facts : Calories 193.2 calories, Carbohydrate 6 g, Fat 19.3 g, Fiber 2.1 g, Protein 1.5 g, SaturatedFat 2.4 g, Sodium 692.2 mg, Sugar 0.4 g

Ingredients

1 (6 ounce) can black olives, drained
1 (5 ounce) jar pitted green olives, rinsed and drained
1 (6.5 ounce) jar marinated artichoke hearts, undrained
1 small red onion, chopped
¼ cup red wine vinegar
½ cup olive oil
1 teaspoon dried minced garlic
½ teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
¾ teaspoon black pepper

OLIVE SALAD MIX

Make and share this Olive Salad Mix recipe from Food.com.

Provided by gailanng

Categories Vegetable

Time 10m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 6

Olive Salad Mix image

Steps:

Combine all ingredients.
Marinate at least 2 hours.

Ingredients

1 cup chopped green olives
1/2 cup sliced black olives
1/2 cup chopped tomato
1 tablespoon minced garlic
1 teaspoon fresh basil, chopped
1 teaspoon cracked black pepper

OLIVE GARDEN SALAD MIX

Make and share this Olive Garden Salad Mix recipe from Food.com.

Provided by Paula

Categories < 15 Mins

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

Olive Garden Salad Mix image

Steps:

Place the bag of salad mix into a large salad bowl.
Layer the remaining ingredients over the salad mix in the order they are listed above.
Serve with recipe #15220.

Nutrition Facts : Calories 36.7, Fat 0.8, SaturatedFat 0.1, Sodium 701.4, Carbohydrate 7.2, Fiber 1.4, Sugar 2.8, Protein 1.1

Ingredients

1 (16 ounce) bag mixed salad greens (Dole's American Blend)
8 -10 slices red onions
8 -10 black olives
6 -8 pepperoncini peppers
3/4 cup crouton
2 roma tomatoes, Quartered (or grape tomatoes if available)
parmesan cheese, freshly grated

ITALIAN OLIVE SALAD

Yummy if you like olives and easy too. I have had this recipe for at least 6 years. I think I found it on another web site, but I don't remember. Cook time is marinating time

Provided by mandabears

Categories Low Protein

Time P2DT15m

Yield 8-10 serving(s)

Number Of Ingredients 9

Italian Olive Salad image

Steps:

Drain olives, capers and artichokes.
Coarsely chop.
Add parsley, celery, garlic and oregano and olive oil.
Stir to mix.
Put in refrigerator for at least 2 days.
Will last for several weeks in the refrigerator.
Great on italian hoagies or muffletas or spooned on top of a green salad.

Nutrition Facts : Calories 257, Fat 24.2, SaturatedFat 3.3, Sodium 1223.6, Carbohydrate 11.7, Fiber 5.9, Sugar 1, Protein 2.5

Ingredients

1 (10 ounce) jar olives or 1 (10 ounce) jar pimento stuffed olives
1 (16 ounce) can ripe olives, pitted or 1 (16 ounce) can pitted kalamata olives
1 (8 1/2 ounce) jar marinated artichoke hearts
1 (3 ounce) bottle capers
1/2 bunch celery, chopped
1/2 cup Italian parsley, chopped
1 teaspoon garlic powder
1 tablespoon dried oregano, in my house this is optional
1/2 cup olive oil

OLIVE SALAD

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Makes enough for 1 sandwich

Number Of Ingredients 11

Olive Salad image

Steps:

In a medium bowl, mix together both olive varieties, anchovy, and lemon juice. In a small bowl, whisk together oil and vinegar. Pour over olive mixture and add oregano, thyme, and parsley; toss to combine. Season with Tabasco, salt, and pepper. Cover and transfer to refrigerator; chill overnight before using.

Ingredients

2 ounces oil-cured black olives, pitted and chopped
6 ounces green olives, preferably Lucques, pitted and chopped
1 salt-packed anchovy fillet, rinsed and chopped (optional)
Juice of 1/2 lemon
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
2 tablespoons fresh oregano leaves, chopped
1 1/2 teaspoons picked fresh thyme leaves
1 1/2 teaspoons chopped fresh flat-leaf parsley leaves
Hot sauce, such as Tabasco
Coarse salt and freshly ground pepper

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