I love anything New Orleans fare and the Muffaletta sandwich is no exception.  Unfortunately, when you are following a Keto lifestyle, Muffaletta sandwiches, on big French rolls, are out of the question.  Luckily, almost any sandwich can be made into a salad, and the Muffaletta is one of them that makes a great one.

It has a lot of ingredients, and involves a lot of chopping, but the end result is SO worth it!  #ThisGirlLovesToEat

New Orleans Muffaletta Salad

First, whisk together your dressing so it can chill while you are prepping the salad.  The dressing is a great one to have extra of for regular salads and even marinating chicken with, so I usually double or triple the recipe when I’m making this salad.  So I can store the extra for easy use later, I use an OXO Good Grips Salad Dressing Shaker:

• 3 TBLS Red Wine Vinegar
• 1/4 Cup Olive Oil
• 1 Clove Garlic, Crushed (I use 1 tsp jarred crushed garlic)
• 1/4 tsp Dried Oregano
• 1/4 tsp Dried Basil
• Freshly Ground Salt & Pepper to taste

To create the salad, combine and toss the following in a large bowl:

• 1 Bag Romaine Lettuce (9 oz Size)
• 1 Stalk Celery, Chopped
• 1 Red Bell Pepper, Chopped
• 1/2 Medium Red Onion, Finely Chopped
• 4 ounces sliced salami, chopped
• 4 ounces sliced Sopressata, chopped
• 4 ounces sliced Mortadella, chopped
• 4 ounces sliced Provolone cheese, chopped
• 1 (16-ounce) jar Giardiniera salad, drained and chopped
• 1/2 cup chopped Kalamata olives
• 6-8 pepperoncini, finely chopped, plus extra for garnish
• 2 tablespoons shredded Parmesan cheese

Once your salad is prepared, drizzle all of the dressing over the salad and toss thoroughly.  Serve cold.

Nutrition Information (Serves 6 Main Course Servings):

• Calories:  295 – Salad  158 – Dressing  (453)
• Fat:  22.5 – Salad  18 – Dressing  (40.5)
• Carbs:  5.5 – Salad  0 – Dressing  (5.5)
• Protein:  17 – Salad  0 – Dressing  (17)