Recipe courtesy of Rachael Ray

Muffaletta Salad

Name: Muffaletta Salad
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1 cup mixed cracked good quality olives, coarsely chopped; 2 cups giardiniera salad (pickled cauliflower, hot peppers and carrots), drained; 5 to 6 ribs celery from the heart, chopped; 1/4 cup soft sun-dried tomatoes, chopped; 1 fresh green bell pepper, seeded and chopped; 1/2 red onion, chopped; 1/2 pound stick salami, diced; 1/2 pound thick cut ham, chopped; 1/2 pound provolone, chopped; 3 tablespoons red wine vinegar; 1/4 cup extra-virgin olive oil, eyeball it; Salt and pepper

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Level: Easy
Total: 10 min

Prep: 10 min

Yield: 4 servings

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Ingredients

1 cup mixed cracked good quality olives, coarsely chopped

2 cups giardiniera salad (pickled cauliflower, hot peppers and carrots), drained

5 to 6 ribs celery from the heart, chopped

1/4 cup soft sun-dried tomatoes, chopped

1 fresh green bell pepper, seeded and chopped

1/2 red onion, chopped

1/2 pound stick salami, diced

1/2 pound thick cut ham, chopped

1/2 pound provolone, chopped

3 tablespoons red wine vinegar

1/4 cup extra-virgin olive oil, eyeball it

Salt and pepper

Directions

Combine olives, giardiniera, celery, sun-dried tomatoes, pepper, onion, salami, ham, and provolone. Dress with vinegar and olive oil, season with salt and pepper and let stand a few minutes before serving.