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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.


Notes:
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

Tips:
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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