New Orleans Style Italian Salad Recipes

NEW ORLEANS STYLE ITALIAN SALAD

New Orleans Style Italian Salad image

this is old fashioned salad thats name used to be slur on the italian which they didnt seem to mind as they named the salad.

Provided by Dienia B.

Categories Creole

Time 15m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

8 cups lettuce, chopped
2 cups romaine lettuce, chopped
2 tomatoes, chopped
1 cup olive salad
8 garlic cloves, thinly sliced
16 anchovies
8 shrimp, large, cooked, peeled
8 asparagus spears, steamed
1/4 cup parmesan cheese, shaved
2 stalks celery, chopped
8 pepperoncini peppers
8 artichoke hearts
1 cup olive oil
1/3 cup red wine vinegar
1 tablespoon italian seasoning herbs
1 tablespoon Worcestershire sauce
1 tablespoon parsley, chopped

Steps:

mix lettuce ,tomato ,celery ,olives ,garlic together
toss with dressing
divide onto 8 plates.
cross anchovies on center of salad
add pepper artichoke asparagus and shrimp
shave cheese on top.

Nutrition Facts : Calories 378.2, Fat 29.4, SaturatedFat 4.6, Cholesterol 17.1, Sodium 1349.1, Carbohydrate 23.2, Fiber 12.9, Sugar 5.5, Protein 10

NEW ORLEANS STYLE MUFFULETTA SALAD

New Orleans Style Muffuletta Salad image

This flavorful salad is full of Italian meats, cheeses and a briny giardiniera olive salad inspired by the famous New Orleans Muffuletta Sandwich. It is travel friendly and is sure to be a hit at your table.

Provided by Erin

Categories Salads

Time 10m

Number Of Ingredients 24

Ingredients

1 loaf Muffuletta Bread (recipe in post)
2 Romaine lettuce hearts, chopped
1 celery stalk, chopped
1 red bell pepper, seeded and chopped
1/2 red onion, chopped
5 ounces sliced ham, chopped
5 ounces sliced mortadella, chopped
5 ounces sliced sopressata, chopped
5 ounces sliced salami, chopped
5 ounces sliced Provolone cheese, chopped
1 (16-ounce) jar giardiniera salad, drained and chopped, reserving the liquid
1/2 cup chopped Kalamata olives
1/2 cup chopped Manzanilla olives
6-8 pepperoncini, chopped
1 jar marinated Artichoke hearts (not traditional but I think it brings a lot to the table) reserving the liquid
2 tbs Olive Oil
DRESSING
1 tablespoons red wine vinegar
1/8 cup artichoke liquid
1/8 cup giardiniera liquid
1 cloves garlic, finely minced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
salt and pepper

Steps:

To Make Muffuletta croutons, cut bread into bite size pieces and place on a cookie sheet. Toss with Olive oil and salt and pepper to taste. Toast in a 400 degree oven until they are golden and crispy, about 10 to 15 minutes. Set aside to cool. Next, add the red wine vinegar, artichoke and giardiniera liquids, garlic, oregano, basil, salt and pepper to a jar and shake to combine. A jar with a screw lid such as a mason jar works great but a bowl and whisk do the job as well. Set to the side and to let the flavors meld. In a large bowl, combine the chopped veggies and toss with desired amount of dressing. Top with croutons and ENJOY!

Nutrition Facts : Calories 1028 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 158 milligrams cholesterol, Fat 74 grams fat, Fiber 10 grams fiber, Protein 49 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 1, Sodium 5213 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 46 grams unsaturated fat

ITALIAN SPAGHETTI SALAD

Italian Spaghetti Salad image

This attractive, fresh-tasting spaghetti salad can conveniently be made the night before. It makes enough for a crowd! -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

1 package (16 ounces) thin spaghetti, halved
3 medium tomatoes, diced
3 small zucchini, diced
1 large cucumber, halved, seeded and diced
1 medium green pepper, diced
1 medium sweet red pepper, diced
1 bottle (8 ounces) Italian salad dressing
2 tablespoons grated Parmesan cheese
1-1/2 teaspoons sesame seeds
1-1/2 teaspoons poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon garlic powder

Steps:

Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. , Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 158 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 168mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

OLIVE SALAD FOR MUFFALETTAS

Olive Salad for Muffalettas image

I created this olive salad recipe after a vacation to New Orleans. Muffaletta sandwiches are fabulously addictive! Sometimes I will assemble the sandwiches and broil them open faced until the meat is crisped and the cheese melted and toasty. Enjoy!

Provided by Beth Stone Strachan

Categories Side Dish Sauces and Condiments Recipes

Time 10m

Yield 8

Number Of Ingredients 11

Ingredients

1 (6 ounce) can black olives, drained
1 (5 ounce) jar pitted green olives, rinsed and drained
1 (6.5 ounce) jar marinated artichoke hearts, undrained
1 small red onion, chopped
¼ cup red wine vinegar
½ cup olive oil
1 teaspoon dried minced garlic
½ teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
¾ teaspoon black pepper

Steps:

Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.

Nutrition Facts : Calories 193.2 calories, Carbohydrate 6 g, Fat 19.3 g, Fiber 2.1 g, Protein 1.5 g, SaturatedFat 2.4 g, Sodium 692.2 mg, Sugar 0.4 g

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