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Source: Campbell's Recipes
Tagged With: 4 servings
Italian Chopped Salad in Warm Rosemary Bread Shells
Impress your guests with this refreshing salad that's tossed with a herb vinaigrette and served in a rustic bread bowl.
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Serves: 4 servings
Prep Time: 45 minutes
Cook Time:
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2 small loaves (about 14 ounces each) rustic rosemary bread, cut in half lengthwise
1 package (about 8 ounces) Italian blend lettuce, chopped (about 5 cups)
1/2 cup chopped cucumber
1/2 cup diced provolone cheese (about 4 ounces)
1 small red onion, chopped (about 1/4 cup)
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon chopped shallot
1 tablespoon chopped fresh Italian (flat-leaf) Parsley
2 teaspoons chopped fresh oregano leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon sugar
1/8 teaspoon freshly ground black pepper
1 clove garlic, minced

Remove the soft bread from the bread halves to a cutting board, leaving 4 (1/4-inch-thick) bread shells.  Cut the soft bread into cubes.

Place the lettuce, cucumber, cheese, red onion and cubed bread in a large bowl.
Beat the oil, vinegar, shallot, parsley, oregano, basil, sugar, black pepper and garlic with a fork or a whisk in a small bowl. Add the dressing to the lettuce mixture and toss to coat.
Divide the salad mixture among the bread shells.  Serve immediately.

Calories 856, Total Fat 40g, Saturated Fat 8g, Cholesterol 11mg, Sodium 1007mg, Total Carbohydrate 92g, Dietary Fiber 16g, Protein 32g, Vitamin A 18%DV, Vitamin C 13%DV, Calcium 38%DV, Iron 33%DV

Tip: You can substitute 4 loaves (about 7 ounces each) petite rustic rosemary bread for the larger loaves.  Cut 1/4 off of the top of each loaf, then proceed as directed above.  Serve the bread tops with the salads.

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