Muffaletta Salad

• 1 tablespoon garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/4 cup olive juice from can
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon red chili flakes
• 1 teaspoon freshly ground black pepper
• 1 carrot, peeled and diced
• 1/2 cup diced black olives
• 1/2 cup diced green olives
• 1/2 cup diced marinated artichoke hearts, diced
• 1/2 cup roasted red bell pepper, diced
• 1/2 cup diced celery
• 1/2 red onion, minced
• 3 cups cooked orzo
• 1 cup feta cheese
• 8 to 10 Bibb lettuce cups
• 1/2 cup diced Roma tomatoes

1. In a food processor, combine the garlic, vinegar, extra-virgin olive oil, olive juice, lemon juice, red chili flakes, pepper and all vegetables up to the red onion.
2. Pulse until well chopped but not pureed.
3. Transfer to a bowl, cover with plastic wrap, place into refrigerator and let marinate for 2 to 4 hours.
4. Add orzo to marinated vegetables, toss, then add feta and toss again.
5. Serve in lettuce cups and top with tomatoes.

garlic, red wine vinegar, extravirgin olive oil, olive juice from, lemon juice, red chili flakes, freshly ground black pepper, carrot, black olives, green olives, hearts, red bell pepper, celery, red onion, orzo, feta cheese, tomatoes

Taken from www.foodnetwork.com/recipes/guy-fieri/muffaletta-salad-recipe.html (may not work)