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Antipasto Salad
Bowl
1 package
refrigerated bread dough
1 large head romaine lettuce, torn in pieces
1 medium cucumber, sliced
1/2 cup Italian salad dressing
1/2 cup pitted ripe olives, sliced
1 ounce fresh Parmesan cheese, grated
2 plum tomatoes cut in wedges
2 ounces thinly sliced salami, cut in quarters
Preheat
to 350. Spray outside and bottom of stoneware baking bowl
with nonstick spray; place upside down on counter. Unroll
bread dough onto flat side of 18"x12" cutting
board. Transfer dough from cutting board to cover outside
of baking bowl, pinching dough together at sides to seal.
(Do not press dough onto baking bowl.) Bake 15-18 minutes
or until deep golden brown. Remove from oven onto non-stick
cooking rack. Let stand 15 minutes. Carefully remove bread
from baking bowl. Turn upright and cool 5 minutes.
Slice
cucumber and onion. Slice olives. Cut tomatoes into wedges
and salami into quarters.3. In bread bowl, toss lettuce,
sliced vegetables and salami withItalian Salad Dressing.
Grate Parmesan Cheese over salad and toss gently. Serve
salad. Tear off pieces of bread bowl to accompany serving
of salad.
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