Salad in a Bread Bowl
1 loaf (1 pound) frozen white bread dough, thawed
8 cups torn lettuce
1 cup quartered cherry tomatoes
1 cup fresh cauliflowerets
1 cup quartered thinly sliced cucumber
1/2 cup thinly sliced celery
1/2 cup sliced fresh carrots
1 pound ground beef
1/2 cup chopped onion
Italian salad dressing or dressing of your choice
Divide bread dough into four equal portions; pat each into an 8-in. circle. Coat the outside of four 5-in. x 2-in. round ovenproof bowls with cooking spray. Place upside down on a baking sheet. Shape dough circles around bowls. Cover and let rise in a warm place for 1 hour.
Bake at 350° for 25-30 minutes or until golden brown. Meanwhile, combine lettuce, tomatoes, cauliflower, cucumber, celery and carrots; set aside.
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Place 2-1/2 cups of lettuce mixture into each bread bowl. Top with 1/4 cup beef mixture. Serve with dressing. Makes 4 servings.
. . .