Simple Summer Salad In Bread Baskets

Ingrients & Directions 4 lg Dark rye rolls 4 tb Olive oil 2 tb Cider vinegar 1 tb Dijon mustard 1 tb Chives & basil; fresh mixed –chopped Salt & pepper; to taste 12 oz Salad greens; mixed 1 oz Flower petals; mixed –pansies & marigolds 1 c Gruyere cheese; […]

Ingrients & Directions


4 lg Dark rye rolls
4 tb Olive oil
2 tb Cider vinegar
1 tb Dijon mustard
1 tb Chives & basil; fresh mixed
–chopped
Salt & pepper; to taste
12 oz Salad greens; mixed
1 oz Flower petals; mixed
–pansies & marigolds
1 c Gruyere cheese; grated

Cut rolls in half and remove 70% of the bread from the centres.

Make vinaigrette by combining oil, vinegar, mustard, herbs, salt and
pepper; toss with greens and petals.

Pile salad into roll halves and garnish with cheese (or toss cheese
with greens).

Origin: Treehouse Family Magazine, May/June 1995

From the Collection of Candis Compton.


Yields
4 servings

RobinDee

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