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Olive Salad for Muffalettas | Daily Dine

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Olive Salad for Muffalettas

Olive Salad for Muffalettas

I created this olive salad recipe after a vacation to New Orleans. Muffaletta sandwiches are fabulously addictive! Sometimes I will assemble the sandwiches and broil them open faced until the meat is crisped and the cheese melted and toasty. Enjoy!

View original recipe on allrecipes.com

saladsouthern

0

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 8

Nutritional Information

Calories:193 kcal

Carbohydrate:6 g

Fat:19 g

Dietary Fiber:2 g

Protein:2 g

Saturated Fat:2 g

Sodium:692 mg

Sugar:0 g

Unsaturated Fat:0 g

Ingredients

1 6 ounce can black olives, drained

1 5 ounce jar pitted green olives, rinsed and drained

1 6.5 ounce jar marinated artichoke hearts, undrained

1 small red onion, chopped

0.25 cup red wine vinegar

0.5 cup olive oil

1 teaspoon dried minced garlic

0.5 teaspoon celery seed

1 teaspoon dried oregano

1 teaspoon dried basil

0.75 teaspoon black pepper

Instructions

Step 1
Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.