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Salad in a Bread Bowl

 Salad in a Bread Bowl
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!
4 ServingsPrep: 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.

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Salad in a Bread Bowl (continued)

Nutritional 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.