Muffaletta Salad

1 Tbs garlic, minced
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1/4 cup olive juice from can
1 Tbs lemon juice
1/2 tsp red chili flakes
1 tsp 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
1/2 cup roasted red bell pepper, diced
1/2 cup diced celery
1/2 red onion, minced
3 cups cooked orzo or bulgur
1 cup feta cheese, crumbled
8 to 10 Bibb lettuce cups
1/2 cup diced Roma tomatoes

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

Review: Once again, I'm not so fond of some directions. I did not use the food processor on this dish, because I feared it would come out looking like baby food mixed with my bulgur. So, everything was combined together and placed in the fridge to marinate. I also omitted the use of lettuce cups, opting for a bowl instead. :) Red bell peppers were used instead of the roasted variety, because I'm just not a fan of the taste of them. This turned out really well and made a massive amount of salad. Even Mike liked it and he tends to not like food with this much olive in it.