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Muffuletta Olive Salad & Sandwich Recipe

oaf and drizzle wth olive oil, from the olive salad you made the

Muffaletta

Combine the olive salad ingredients and refrigerate 24 hours in advance to allow the flavors to meld and mellow.
To make the sandwich, cut the bread in half, layer on half the meats and cheeses; spoon half the olive salad on top.
Layer the remainder of the meats and cheeses and top with the remainder of the olive salad.
Slice into wedges and serve.

Real N'Awlins Muffaletta

ith equal amounts of the olive salad, including oil.
Top the

Red Snapper And Summer Vegetables Baked In Foil On A Salad

combine the vegetables with the olive salad, garlic, Italian seasoning, 1 teaspoon

Emeril Lagasse'S Creole Olive Salad

Combine black olives, pimiento-stuffed green olives, olive oil, shallots, celery, parsley, garlic, and pepper in a medium sized non-reactive mixing bowl.
Cover and refrigerate until ready to use. Note: I liked the taste of the salad better at room temperature.
Emeril says: \"Olive Salad is used to dress those wonderful Italian sandwiches called muffalettas.\".
We served the olive salad over a bed of mixed greens which included baby arugula.
Yield is estimated.

Olive Salad Cream Cheese Spread

Pulse all the olive salad ingredients in a food processor until slightly chunky.
Combine cream cheese together into a ball or rectangle and place on a platter.
Pour the olive mixture over it.
Decorate with parsley.
Serve with crackers or other bread.

Zydeco Salad

Place the lettuce on a platter or serving dish. Top with tomatoes, then the
olive salad, then the three-bean salad. Serve immediately.

New Orleans Muffaletta

Chop all vegetables and add all salad ingredients.
Marinate overnite.
Cut bread in half and remove some of the middle to make room for salad.
Spread both halves of bread with olive salad, pressing down.
Top one side with cheese and meats.
Carefully close bread and wrap with aluminum foil.
Bake in oven @ 350 for about 10-15 minutes or until cheese is melted.
Add lettuce, if desired and cut into wedges.

The Muffuletta

To make the olive salad: combine all the ingredients in

Chopped Caesar Salad Pizza

imple Pizza Dough according to recipe.
Preheat the oven to

Amazing Muffaletta Olive Salad

Place the black olives, pimento-stuffed green olives, artichoke hearts, onion, celery, garlic, and capers in the bowl of a food processor. Pulse until the ingredients are uniform in size, and no larger than a popcorn kernel. Stir in the Italian dressing. Add equal amounts of green and black olive brine as needed for a moist consistency. Season with salt and black pepper. Chill in the refrigerator for at least 12 hours before serving.

Mama Mia'S Caesar Salad

MAKING THE SALAD: Cut the head of Romaine

Lennie'S Tarragon Orange Salad

First, make salad dressing; you can do this

Easy Muffuletta Pizza

Combine all olive salad mix ingredients (first 7) in

Avocado-Corn Salad (Moosewood Recipe)

tir and serve.
This salad is best eaten on the

1905 Salad Dressing Recipe

Whisk together the garlic, oregano and Worcestershire sauce.
Gradually whisk in the olive oil, continually beating to form an emulsion. Stir in the vinegar and lemon juice
Season with salt and pepper.

Quick Mix Kale Salad (Raw Recipe)

Toss together salad ingredients.
Blend dressing ingredients until smooth. Pour over the salad and let it sit for 20 minutes at room temperature before eating, letting the flavors develop! (As previously stated, I leave mine out for 2-3 hours and then it's WONDERFUL).
Garnish with fresh herbs.

Greek Shrimp Pizza

ron meal).
Chop the olive salad and mix in your garlic

Muffuletta Pasta

Saute ham and salami in olive oil just until it starts to brown slightly.
Add olive salad and cooked pasta; saute until penne is hot.
Sprinkle with parmesan, provolone and parsley.

Caesar Salad(This Recipe Is Foolproof. It Is The Best I Have Ever Tasted.)

In a food processor or blender, put 2 whole eggs and the yolks from the remaining 2 eggs.
(Reserve the whites for another use.) Add Worcestershire sauce, Tabasco, dry mustard and the garlic cloves.
Blend and with the machine running, add the lemon juice, then slowly drizzle in the olive oil.
Next, with the machine running, add the anchovy fillets and Parmesan.
Put the lettuce and croutons in a salad bowl and toss with enough dressing to coat.
Makes 4 cups.

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