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Muffaletta Salad

    1 tablespoon garlic, minced
    1/4 cup red wine vinegar
    1/2 cup extra-virgin olive oil
    1/4 cup olive juice from can
    1 tablespoon fresh lemon juice
    1/2 teaspoon red chili flakes
    1 teaspoon freshly ground black pepper
    1 carrot, peeled and diced
    1/2 cup diced black olives
    1/2 cup diced green olives
    1/2 cup diced marinated artichoke hearts, diced
    1/2 cup roasted red bell pepper, diced
    1/2 cup diced celery
    1/2 red onion, minced
    3 cups cooked orzo
    1 cup feta cheese
    8 to 10 Bibb lettuce cups
    1/2 cup diced Roma tomatoes

  In a food processor, combine the garlic, vinegar, extra-virgin
 olive oil, olive juice, lemon juice, red chili flakes, pepper and
 all vegetables up to the red onion. Pulse until well chopped but
 not pureed. Transfer to a bowl, cover with plastic wrap, place into
 refrigerator and let marinate for 2 to 4 hours.

  Add orzo to marinated vegetables, toss, then add feta and toss
 again. Serve in lettuce cups and top with tomatoes.