I have mentioned that I have been doing a low-carb type diet for a few months now. It’s been working out great but the biggest challenge has really been coming up with interesting recipes so I don’t get bored. When my meals are boring and tasteless that’s when I start to crave the not-so-healthy foods.
Today I thought I’d share a recipe that is definitely not boring! This recipe for Mufaletta Salad is one of my favorite things to put together when I want a big punch of flavor in a flash.
I actually tried this recipe because my husband loves a Muffaletta sandwich. It sounded like something he would like. I am a huge olive fan so I figured I’d like it as well. Well, I have made this recipe at least 4 or 5 times so far so I thought it was time to share it with you guys. It’s super simple to make especially if you have your chicken done ahead of time. So the next time you roast a chicken just save the extra for this salad and all you’ll have to do is roast your veggies and make your olive mixture and you can have dinner on the table in maybe 15 minutes – max!
You’ll also love that this one is easy on the budget! We also have a coupon that will help you grab a great deal on the Wish-Bone dressing. Also, be on the lookout for peelies on the bags of Fresh Express when you are shopping and you may find additional savings too!
Wish-Bone Dressing, $2.35
-$0.75/1 Wish-Bone Product, 08/23 SS (exp 10/31) [16-oz.+ or dry mix]
Just $1.60 after coupon!
- 1/2 cup Wish-Bone® Italian Dressing, divided
- 2 red and/or yellow bell peppers, quartered
- 1 small red onion, cut into 1/2-inch-thick slices
- 1 cup sliced celery
- 1 cup grated carrot
- 3/4 cup pimiento-stuffed olives
- 8 cups torn romaine lettuce leaves
- 12 ounces turkey breasts [or store bought rotisserie chicken], chopped
- 4 ounces provolone cheese, diced
- Toss 1/4 cup Wish-Bone® Italian Dressing, red peppers and onion.
- Grill or broil vegetables, turning once, 15 minutes or until vegetables are crisp-tender; set aside.
- Process remaining 2 tablespoons Dressing, celery, carrots and olives in food processor just until combined but still chunky.
- Slice peppers. Arrange lettuce on serving platter.
- Top with olive mixture, peppers, onion, turkey and cheese.
- Just before serving, drizzle with remaining 2 tablespoons Dressing mixture.
If you need more “better for you” recipes that you can have on the table in a flash be sure to check out these other recipes that I have shared –
- Grilled Steak Salad With Blue Cheese
- Ranch Taco Salad Recipe
- Spinach Salad With Portabello Mushrooms Recipe
- Marinated Steak Italiano
- Southwestern Ranch Salad Recipe
- Caribbean Chimichurri Steak Salad
This post is brought to you by the folks at Pinnacle Foods. All comments and opinions are my own.
