Nutritional Wisdom with Carly Pollack

Turkey Muffaletta Salad

The Clothes Make the Girl
Turkey Muffaletta Salad Turkey Muffaletta Salad

1/4 head cauliflower, coarsely chopped
1 medium carrot, chopped
1 stalk celery, diced
1 1/2 tbsp red wine vinegar
1/2 tsp anchovy paste
1 clove garlic, minced
1/4 tbsp oregano
1/4 tsp dried thyme
1/4 tsp sea salt
1/4 tsp black pepper
1/8 cup extra virgin olive oil
1/4 cup pimento-stuffed green olives, chopped
1/4 cup pitted black olives, chopped
1/2 medium roasted red pepper, chopped
1/8 cup banana peppers, drained and chopped
1/2 package Applegate Farms Italian cold cuts, sliced
1/2 package Applegate Farms turkey, sliced

Steam the cauliflower, carrot, and celery until just tender, about 12 to 14 minutes. Meanwhile, in a large bowl, use a whisk or fork to mix the vinegar, anchovy, garlic, oregano, thyme, salt, and pepper until combined, then drizzle in the olive oil, whisking constantly. When the veggies are just the way you want them, drain excess water and add the hot vegetables to the dressing in the bowl. Toss with two wooden spoons until coated evenly. Add the olives, peppers and cold cuts, tossing again with the wooden spoons until combined. Taste and add more salt and pepper, if necessary. Place in a covered container in the fridge until cool, then adjust seasonings again. Serve chilled.

2 Servings

Recipe Credit