Muffaletta salad

Indulge in the savory flavors of a Muffaletta salad bursting with Italian meats, tangy olives, crisp veggies, and a zesty dressing. Perfect for a refreshing taste sensation.

Ingredients:

• 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

Instructions:

1. Using a food processor, mix together the garlic, vinegar, high-quality olive oil, brine from olives, freshly squeezed lemon juice, crushed red pepper flakes, black pepper, and all vegetables except for the red onion. Pulse until finely chopped but not completely smooth. Put the mixture into a bowl, cover it with cling film, refrigerate, and allow it to marinate for 2 to 4 hours.
2. Combine the orzo with the marinated vegetables, mix gently, then incorporate the feta and mix again.
3. Present the dish in lettuce leaves and garnish with tomatoes.

Summary:

• Calories: 2672 kcal
• Fat: 182 g
• Protein: 74 g
• Carbs: 212 g
• Potassium: 4632 mg
• Magnesium: 350 mg