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Dec 22, 2009, 12:18am

Barbo's Diet Kitchen Main Page :: Online Cookbook :: Salads :: Barbo's Muffaletta Salad

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Topic: Barbo's Muffaletta Salad (Read 7 times)

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Barbo's Muffaletta Salad
« Thread Started on Oct 25, 2009, 7:23pm »

Barbo’s Muffaletta Salad
Makes 6-7 pints
1 large jar pimiento-stuffed green olives, drained
2 jars of Greek olives, pitted use the olive oil juice
3-4 carrots peeled, cut very thin and pickled (see recipe at bottom of page)
1-2 c. cauliflower pickled “ “ “
6 celery hearts, sliced thin on the bias
1 1/2 c. cocktail onions
4 cloves garlic, chopped fine
¼ c. small capers
1 jar pepperoncini, (I cut mine in half) use the juice
½ tsp. black pepper ground
½ tsp. cayenne pepper
½ to 1 c. extra virgin olive oil

I blanched the cauliflower just in and out of the boiling water
Also blanched the carrots just in and out and drained
Rinse in cold water immediately to stop any cooking
Throw these in a bit of wine vinegar and water.
Put everything into a large glass bowl and let set for a few hours
Stir up from the bottom every so often.

Put up in very clean glass pint jars. This pickled salad will last about
2 months in the fridge. Not in this house as we probably will eat a pint
every day. It’s delicious with meats, or make a Muffaletta sandwich
on an Oopsie roll with some of this salad with cheese and meat.

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