Layered Muffuletta Salad: A Flavorful Twist on Tradition

Elevate your dining experience with this Layered Muffuletta Salad, a vibrant and quick dish that captures classic flavors.

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Prep Time 30

Chill Time 30

Total Time 1

Servings: 6 servings

Course: Lunch

Cuisine: American, Italian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad Base

4 cups Baby Spring Mix Salad Base greens for freshness and color; feel free to substitute with any mixed greens.
1/2 cup Flat Leaf Parsley Adds fresh flavor and a pop of green; cilantro could work beautifully as an alternative.

For the Meats and Cheeses

1 cup Salami Provides rich, spicy flavors; any cured sausage can stand in as a tasty substitute.
1 cup Ham Brings a savory, slightly sweet element; consider turkey or chicken for a leaner twist.
1 cup Provolone Cheese Offers creaminess with a mild flavor; mozzarella or Swiss cheese can also substitute nicely.
1/2 cup Parmesan Cheese Enhances the flavor and texture, perfect as a garnish; Grana Padano can be used as an alternative.

For the Olives and Extras

1/2 cup Green Manzanilla Olives with Pimentos Adds briny notes and vibrant color; any green olives will do as a substitute.
1/2 cup Black Kalamata Olives Provides a rich flavor and dark color; black olives can be swapped for a milder taste.
1/4 cup Diced Pimentos Adds a touch of sweetness and color; roasted red peppers can serve as a delightful replacement.
1 cup Seasoned Croutons Contributes crunch and texture; omit for gluten-free options.
1/4 cup Pepperoncini Peppers Adds a tangy bite as a garnish; jalapeños are perfect for spice lovers looking for a kick.

Equipment

large clear bowl
Food Processor

Method

Step‑by‑Step Instructions for Layered Muffuletta Salad

In a large clear bowl, layer half of the baby spring mix salad. Spread it evenly across the bottom, allowing the vibrant greens to create a fresh foundation. Then, sprinkle half of the chopped flat-leaf parsley over the greens.
Next, cube the salami and ham, then layer them atop the greens and parsley. Follow this with slices of provolone cheese, distributing them evenly to ensure every bite is bursting with flavor.
Layer the black Kalamata olives and green Manzanilla olives on top of the cheese, followed by a generous sprinkle of diced pimentos.
Top the salad with the remaining baby spring mix salad, ensuring it covers the previous layers. Sprinkle the seasoned croutons and grated Parmesan cheese over this final layer.
In a food processor, combine all the dressing ingredients, pulsing until emulsified, for about 30 seconds. Be careful not to over-process.
Serve the layered salad with the dressing on the side, allowing guests to drizzle as they please.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 10gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 760mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 25mgCalcium: 300mgIron: 2mg

Notes

Ensure salad greens are thoroughly washed and dried. Add dressing just before serving to keep greens crisp. Chill salad for about 30 minutes before serving for enhanced flavors.

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