Cool summer salad
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Cool summer salad
Last updated 6/12/2012 1:17:43 AM. Recipe ID 48238. Report a problem with this recipe.
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      Title: Cool summer salad
 Categories: Salads
      Yield: 10 Servings
      1    16-oz frozen bread dough;
      1    Head leaf lettuce
      1    Cucumber
      1 cn Black olives
      2    Roma tomato
      1 bn Green onion
      1 md Granny Smith apple
      4 oz Feta cheese
      1 md Chicken breast; optional

      1 md Purple onions; marinated
      3 tb Balsamic vinegar
      4 tb Olive oil
      1 sm Lemon; zested and juiced
      1    Clove fresh garlic
           Fresh ground black pepper

MMMMM---------------------CARMELIZED PECANS--------------------------
      2 ts Margarine
    1/3 c  Pecans; chopped
      2 tb Brown sugar
  Bread Bowl: Thaw the bread dough, punch down and let rise again.
  Spritz Stoneware baking bowl with cooking oil. Gently spread bread
  dough over outside of bowl. Bake bread according to pkg. directions,
  usually about 30 minutes at 350.
  Salad: If you choose to serve chicken in this salad, cut chicken into
  strips and saute in 1T oil, with some lemon & pepper marinade using
  the Stir-Fry or Family Skillet. Set this aside until needed. Prepare
  lettuce into bite-sized pieces using the Garnisher Tool. Use
  garnisher to slice cucumber into thin slices. Chop purple onion in
  the Food Chopper and put into vinegar to marinate while preparing the
  remainder of the salad. Slice and quarter tomatoes using the
  Self-Sharpening Knife. Add to salad. Snip some green onions into
  salad using the Kitchen Shears. Add some lemon zest using the Lemon
  Zester. Add salt and ground pepper with the Pepper Mill. Add Feta
  cheese, crumbled. Prepare apple with the Apple-Peeler-Corer-Slicer.
  Cut into pieces and add to salad. Slice black olives using the Egg
  Slicer Plus and add. Add carmelized pecans.
  Dressing: Combine dressing ingredients. Pour over salad and toss. Use
  Deluxe Cheese Grater to add fresh Parmesan to top. Enjoy!

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Recipe ID 48238 (Apr 03, 2005)

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