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Layered Muffuletta Salad

Layered Muffuletta Salad: Fresh, Flavorful, and Fun to Make

A vibrant Layered Muffuletta Salad packed with flavors from cured meats, tangy olives, and creamy cheeses, perfect for gatherings.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salads
Cuisine: New Orleans
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 6 cups Baby Spring Mix Salad Fresh and crunchy foundation
  • 1/4 cup Flat Leaf Parsley Can substitute with fresh basil
For the Meats & Cheeses
  • 6 oz Salami Rich and savory
  • 6 oz Ham Sweet and salty flavor
  • 6 oz Provolone Cheese Creamy and melty
  • 1/2 cup Parmesan Cheese Salty depth topping
For the Olives & Accents
  • 1/2 cup Green Manzanilla Olives with Pimentos Adds tang and texture
  • 1/2 cup Black Kalamata Olives Offers a briny touch
  • 1/4 cup Diced Pimentos Drain well before use
  • 1 cup Seasoned Croutons For added crunch
  • 1/4 cup Pepperoncini Peppers Optional garnish
For the Dressing
  • 1/2 cup Olive Oil For richness
  • 1/4 cup Red Wine Vinegar Essential for acidity
  • 1/4 cup Grated Parmesan Cheese Extra cheesy touch
  • 1/4 cup Flat Leaf Parsley Fresh flavor
  • 1 whole Chopped Red Onion Adds a sharp bite
  • 2 cloves Minced Garlic Enhances flavor
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Salt

Equipment

  • large clear bowl or trifle dish
  • food processor

Method
 

Layering Steps
  1. Layer half of the baby spring mix salad as the base in a large clear bowl.
  2. Sprinkle chopped flat leaf parsley over the greens, followed by cubed salami and ham.
  3. Add slices or cubes of provolone cheese.
  4. Gently add black Kalamata olives, green Manzanilla olives, and drained diced pimentos.
  5. Top with remaining spring mix and sprinkle seasoned croutons and grated parmesan cheese.
  6. In a food processor, combine olive oil, red wine vinegar, grated parmesan cheese, parsley, and minced garlic; blend for 1-2 minutes.
  7. Serve the layered salad alongside dressing on the side.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 15gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 60mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 20IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

Allow salad to sit a few minutes to let flavors meld; serve immediately for best texture. Use a clear bowl for visual appeal.

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