Muffaletta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad inspired by the classic New Orleans muffaletta sandwich, loaded with cured meats, cheeses, olives, and pickled vegetables tossed with an herb vinaigrette. Perfect for lunch or a light dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 (9-ounce) bag Romaine lettuce
- 1 celery stalk, (chopped)
- 1 red bell pepper, (seeded and chopped)
- 1/2 red onion, (finely chopped)
- 4 ounces sliced salami, (chopped)
- 4 ounces sliced sopressata, (chopped)
- 4 ounces sliced mortadella, (chopped)
- 4 ounces sliced Provolone cheese, (chopped)
- 1 (16-ounce) jar giardiniera salad, (drained and chopped)
- 1/2 cup chopped kalamata olives
- 6-8 pepperonicini, (finely chopped, plus extra for garnish)
- 2 tablespoons shredded Parmesan cheese
- 3 tablespoons red wine vinegar
- 1/4 cup olive oil or vegetable oil
- 1 cloves garlic, (finely minced)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- salt and pepper
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 2789mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 588mg
- Calcium
- 262mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 2789MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.