Recipe - Cool Summer Salad

1 16oz frozen bread dough;
thawed
1 Head leaf lettuce
1 Cucumber
1 cn Black olives
2 Roma tomato
1 bn Green onion
1 md Granny Smith apple
4 ounce Feta cheese
1 md Chicken breast; optional

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

CARMELIZED PECANS
2 teaspoon Margarine
1/3 cup Pecans; chopped
2 tablespoon 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
StirFry or Family Skillet. Set this aside until needed. Prepare lettuce
into bitesized 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 SelfSharpening 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
ApplePeelerCorerSlicer. 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!

Recipe by: Virginia Bettis

Posted to MCRecipe Digest by "Teri Sanford" terily@tenet.edu on May 08,
1998