The rules: Entry had to be a salad and had to contain at least 2 types of Lindsay Olives. The entries were judged on the following criteria: Creative Ingredient Combination 30%, Tantalizing Taste 30%, Ease of Preparation 25% and Visual Appeal 15%.
This was my entry...
Shelly's Jazzy New Orleans Muffaletta Salad
2 (15 oz.) cans Cannellini Beans, rinsed & drained
1/2 cup Lindsay Pitted Large Black Olives, drained
1/2 cup Lindsay Manzanilla Pimento Stuffed Olives, drained
1/2 cup Cherry or Grape Tomatoes, halved
1/4 of a Red Onion, diced
1/2 a Cucumber, diced
1 cup Bocconcini (Bite-size balls of Fresh Mozzarella), halved
1/4 lb. (about 6 slices) Genoa Salami, diced
1 Tablespoon storebought Pesto Sauce
3 Tablespoons store bought Balsamic Vinaigrette Dressing
a few twists of Black Pepper to taste
Rinse and drain beans. Set aside. Drain olives and pulse in a mini food processor till finely chopped. Pour onto beans. Dice onion, half tomatoes and mozzarella balls and add to bean & olive mixture. Dice Salami and add. Add all remaining ingredients. Mix till well combined. Best if made several hours before serving or even the night before.
Muffuletta (pronounced "moo-foo-LET-ta") is a sandwich that originated in 1906 at the Central Grocery in New Orleans, created by Salvatore Lupo, a Sicilian immigrant. A chopped olive mixture is considered the heart of the sandwich. I adapted the sandwich into this summer salad. Great for picnics because there's no mayo and it only gets better and better by the end of the day. Oh and it's weight loss surgery friendly of course. Guess what?!
I won First Place! My Blue Ribbon...
Me in my apron looking all worn out after a day of cooking and walking around the Fair. Serving tastes of my salad...
This is the cool engraved trophy plate I won. It's a clear glass etched plate so it's hard to take a pic of...
Oh and I won $$ and this...
;) Soooo prepare for a boatload of olive dishes cause I have A LOT OF OLIVES!
