Italian Chopped Salad in Warm Rosemary Bread Shells

Campbell's Italian Chopped Salad in Warm Rosemary Bread Shells Recipe

Impress your guests with this refreshing salad that's tossed with a herb vinaigrette and served in a rustic bread bowl.

At a glance

Prep

45 min.

Total

45 min.

Serves

4

Cost per recipe: $6.49 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

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What You'll Need

2 loaves (about 14 ounces each ) rustic rosemary Italian 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 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

How to Make It

  • 1

    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.

  • 2

    Place the lettuce, cucumber, cheese, red onion and cubed bread in a large bowl.

  • 3

    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.

  • 4

    Divide the salad mixture among the bread shells.  Serve immediately.

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Recipe Nutritional Information

Made With

calories

790

totalfat

37.5g

saturatedfat

8g

cholesterol

11mg

sodium

1220mg

totalcarbohydrate

91.6g

dietaryfiber

5.3g

protein

20g

vitamina

6%DV

vitaminc

8%DV

calcium

30%DV

iron

35%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • 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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RID#27251