Italian Chef Salad Bread Bowl |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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This can be a great main dish. I love bocconcini (mini mozzarella balls) and that is one of my favorite things about this salad. It is just delicious! Ingredients:
1 (16 ounce) round loaf crusty bread |
6 ounces bocconcini (1 cup, halved) |
5 ounces provolone cheese, cut into 3/4-inch by 1/4-inch pieces |
4 ounces prosciutto or 4 ounces deli ham, thinly sliced |
2 large tomatoes, cut into wedges |
1 cup assorted pitted deli olive |
3 ounces pepperoni slices, 3/4 cup |
1/2 cup red onion, sliced |
1/2 cup italian salad dressing |
5 cups salad greens |
1 cup fresh basil leaf |
Directions:
1. Cut off top third of bread; cut into 3/4-inch pieces.
2. Place on baking sheet, let stand at room temperature about 1 hour to dry.
3. Meanwhile, prepare salad; in large bowl, toss bocconcini, provolone, prosciutto, tomatoes, olives, pepperoni and onion with bread cubes and dressing.
4. Gently stir in salad greens and basil.
5. Spoon into bread bowl; serve any remaining salad in serving bowl.
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