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Sunday, February 1, 2015

Muffaletta Salad

I have been struggling with this super restrictive paleo food plan I am currently doing_again.  I am no longer missing grains or sugar, but I really have felt like I have been in flavor denial. A few days ago I was looking for recipes packed with "taste" while still remaining true to the Whole 30 food plan.  I was not searching for anything particular and certainly not a salad or side but I stumbled on this at The Clothes Make The Girl and knew I would eventually try it.  Eventually came sooner rather than later.  I have learned since starting this food plan when I see something interesting to go ahead and write the ingredients I need to buy on my shopping list.  (Side note:  I also write the name of the recipe to the side of the ingredient because I have gotten home from the store and not remembered why I bought something specific.) I went shopping that same day and threw this together that evening for the next day.  

I did this differently than the directions of the original recipe because I did not read the directions before making the salad and had completed it before I even read them I am so creative in the kitchen. (uh yeah, that's it).  Even with my mistake new take on the recipe, it was delicious!

                                                 Muffaletta Salad


1/ 2 head cauliflower, chopped in small pieces
2 carrots, chopped
2 celery ribs, chopped
4 scallions chopped
1 red pepper ( roasted and chopped)  I used jarred peppers
1/3 cup pimento stuffed olives, chopped
1/3 cup pitted black olives, chopped
1/4 cup mild pickled pepper rings, chopped
1 clove garlic, minced fine
1 tablespoon dried parsley
2 teaspoons Italian herb blend
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt to taste
pepper to taste

Mix everything in a large bowl and stir until it is well blended.  Store in an air-tight container in the refrigerator for at least 24 hours.  Serve cold as a salad or side dish.

Ok, this is honestly some of the most flavorful food I have eaten on this plan.  It made a large bowl and I was so excited as I tried the first bite.  I was thinking how delicious it would be the next day for lunch, but it seems I was not the only one who thought it was delicious.  When dinner was over there was not a shred of the salad left.  I would have been a lot more upset if I did not have 1/2 of a head of cauliflower left in the fridge.  I have made this 3 times now and we still love it, but now we are not fighting over who gets the last bite.  It is so easy to make that I can have another made in just a few minutes.
I can see having this weekly whether I am doing a paleo plan or not.  It would be fantastic with a little chopped salami and some chopped mortadello. The original recipe called for wine vinegar, but Whole 30 declares it off limits so I substituted balsamic.  The wine vinegar would be fabulous, I think.

This makes me hungry and there is about a cup left.  Guess I know what I am having for supper tonight!  And I am not sharing!

6 comments:

  1. Years ago, I lived in New Orleans and remember the muffaletta's I got at the Corner Grocery. I really liked them and I think I would like this salad. I'll have to give it a try.

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  2. I love muffalettas. We generally get our at the place on Decatur like all good tourists. The next time we are in N.O. we are going to have a trip sans The Quarters.

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  3. I'm so loving this! I'm going to try it. Thank you!!!!!

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  4. It's good, it's easy and it keeps covered in the fridge for a few days.

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  5. I love all the ingredients included in this salad. It looks delicious, Anne!

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    1. It's pretty tasty, Brandi, but what I like best is that it is make ahead.

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