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Salad in a Bread Bowl Recipe

Photo by: Taste of Home

When I made salads in the past, I always served fresh-from-the-oven bread. Not this fun recipe combines these two great foods into one!

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4 Servings
Prep: 20 min. + rising Bake: 25 min.

Ingredients

1 loaf (1 pound) frozen white bread dough, thawed
8 cups torn lettuce
1 cup quartered cherry tomatoes
1 cup fresh cauliflowerets
1 cup quartered thinly sliced cucumber
1/2 cup thinly sliced celery
1/2 cup sliced fresh carrots
1 pound ground beef
1/2 cup chopped onion
Italian salad dressing or dressing of your choice

Directions

Divide bread dough into four equal portions; pat each into an 8-in. circle. Coat the outside of four 5-in. x 2-in. round ovenproof bowls with cooking spray. Place upside down on a baking sheet. Shape dough circles around bowls. Cover and let rise in a warm place for 1 hour.
Bake at 350° for 25-30 minutes or until golden brown. Meanwhile, combine lettuce, tomatoes, cauliflower, cucumber, celery and carrots; set aside.
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Place 2-1/2 cups of lettuce mixture into each bread bowl. Top with 1/4 cup beef mixture. Serve with dressing. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 545 calories, 16 g fat (5 g saturated fat), 56 mg cholesterol, 747 mg sodium, 70 g carbohydrate, 8 g fiber, 35 g protein.

Salad in a Bread Bowl published in Home-Style Soups, Salad and Sandwiches Cookbook , p47

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