Title: Muffuletta Salad
Categories: Italian3
Yield: 6 servings

2 c Uncooked mostaccioli
1 tb Olive oil
1/4 lb Sliced salami; cut
Into 1/8-inch strips
1/4 lb Thinly sliced fully cooked
Smoked ham; cut into
-1/8-inch
Strips
1/4 lb Provolone cheese; cut
Into 1/8-inch strips
Salad greens

---------------------------OLIVE-TOMATO DRESSING---------------------------
1 Anchovy fillet; mashed
1 lg Clov garlic; crushed
1/3 c Olive oil
1 c Cherry tomatoes; cut in half
1/2 c Chopped pimiento stuffed
-olives
1/2 c Chopped greek or ripe olives
1/2 c Chopped mixed pickled
Vegetables
1/2 ts Dried oregano leaves

Prepare Olive-Tomato Dressing. Cook mostaccioli as directed on package;
drain. Rinse in cold water; drain. Toss mostaccioli and oil. Layer
mostaccioli, salami, ham, provolone and salad greens on Olive-Tomato
Dressing. Cover and refrigerate at least 4 hours but no longer than 24
hours. Toss just before serving. Arrange on salad greens. 6 SERVINGS.

OLIVE-TOMATO DRESSING Stir anchovy and garlic thoroughly into oil in large
bowl. Stir in remaining ingredients.

Per serving: 199 Calories (kcal); 19g Total Fat; (86% calories from fat);
5g Protein; 2g Carbohydrate; 14mg Cholesterol; 192mg Sodium Food Exchanges:
0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates

Recipe by: Betty Crocker's Smartcook

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