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
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 :
FETA OLIVE SALAD
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Place the feta in a large shallow bowl, add the onion, garlic, lemon zest, orange zest, cherry tomatoes, if using, green olives, and black olives. Toss lightly but thoroughly. Drizzle the olive oil over the salad and toss again. Add the fresh herbs, toss, and add several turns of black pepper. Arrange the lettuce leaves on 1 large or several individual plates and spoon the feta salad on top. Serve immediately.
SICILIAN OLIVE SALAD
Categories Olive Onion Vegetable Appetizer Marinate Vegetarian Vegan Capers Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8 as an antipasto
Number Of Ingredients 9
Steps:
- In a large sieve rinse olives and drain well. Thinly slice celery, carrot, onion, and garlic and in a bowl stir together with remaining ingredients. Marinate salad, covered and chilled, at least 1 day and up to 3 days. Bring salad to room temperature before serving.
OLIVE SALAD
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes enough for 1 sandwich
Number Of Ingredients 11
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.
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
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
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