Best Garlic Bread Salad Recipes

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TUNA AND ARTICHOKE SALAD ON KALAMATA OLIVE BREAD WITH PROVOLONE CHEESE AND FRESH HERB AND GARLIC AIOLI



Tuna and Artichoke Salad on Kalamata Olive Bread with Provolone Cheese and Fresh Herb and Garlic Aioli image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

2 cups drained canned tuna
2/3 cup chopped artichoke hearts
1/4 cup sliced roasted red peppers
2 teaspoon minced lemon zest
1 teaspoon dried oregano
1 tablespoon chopped parsley leaves
Salt and pepper
3 egg yolks,
plus 1 whole egg*
2 tablespoons Dijon mustard
2 tablespoons roasted garlic
1 lemon, juiced
2 cups olive oil
1 cup canola oil
1 tablespoon minced fresh sage leaves
1 1/2 teaspoons minced thyme leaves
1 1/2 teaspoons minced rosemary leaves
Salt and pepper
8 slices kalamata olive bread
1 small red onion, sliced
4 slices provolone

Steps:

  • In a bowl, combine all ingredients for the salad. Keep refrigerated until ready to serve.
  • For the Aioli: In food processor combine first 5 ingredients. Turn on processor and slowly add the oils for emulsification. Add the herbs, and salt and pepper. This sauce is enough aioli for 10 sandwiches.
  • Spread aioli on 1 slice of bread. Top with tuna salad, sliced red onion, cheese, and the other slice of bread. Grill on panini press for 3 to 5 minutes.

GRILLED BEEF COBB SALAD WITH PROSCIUTTO AND GRILLED LEMON-ROASTED GARLIC DRESSING AND GRILLED GARLIC BREAD



Grilled Beef Cobb Salad with Prosciutto and Grilled Lemon-Roasted Garlic Dressing and Grilled Garlic Bread image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 21

1/2 cup olive oil
3 cloves garlic, coarsely chopped
4 sprigs rosemary
8 ounces, beef tenderloin
Salt and freshly ground black pepper
2 lemons, halved, seeds removed and grilled cut side down until golden brown
1 tablespoon coarsely chopped shallot
1 tablespoon coarsely chopped fresh rosemary
3 cloves roasted garlic
1/2 cup olive oil
Salt and freshly ground pepper
8 cups chopped romaine lettuce
Grilled Beef Tenderloin, diced
8 slices prosciutto, julienned
12 scallions, grilled and chopped
2 yellow tomatoes, diced
2 red tomatoes, diced
1 1/2 cups crumbled Gorgonzola
4 hard cooked eggs, peeled and diced
2 Haas avocado, peeled, pitted and diced
Sliced chives

Steps:

  • Combine oil, garlic and rosemary in a small shallow baking dish. Add the beef and toss to coat. Cover and refrigerate for at least 2 hours or overnight. Let sit out at room temperature for 30 minutes before grilling. Preheat grill. Remove beef from marinade, season with salt and pepper to taste and grill for 4 to 5 minutes on each side for medium rare doneness. Let rest 10 minutes then cut into dice.
  • Squeeze the lemons into a measuring cup to measure 1/4 cup. Place the juice in a blender with the shallot, rosemary and garlic and blend until smooth. With the motor running, slowly add the olive oil until emulsified and season with salt and pepper to taste.
  • Place the romaine in a large bowl and toss with 1/4 cup of the lemon vinaigrette and season with salt and pepper to taste. Arrange the dressed lettuce in the center of each plate. Arrange some of the prosciutto in a vertical line along the far-left side of the greens. Next to that arrange the scallions, then red tomatoes, then yellow tomatoes, then Gorgonzola, then hard cooked eggs, then avocado. Drizzle with a little more of the lemon vinaigrette and garnish with chopped chives.

GREEK SALAD ON ROASTED GARLIC FRENCH BREAD



Greek Salad on Roasted Garlic French Bread image

Buttery toasted garlic bread is topped with fresh, crisp Greek salad, and served with tart tzatziki sauce.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Yield 4

Number Of Ingredients 19

1 (4 ounce) package Idahoan® Roasted Garlic Flavored Mashed Potatoes
1 pound butter, softened
1 loaf French bread
½ pint cherry tomatoes, cut in half
1 cup cucumber, peeled and sliced into 1/4-inch thickness and cut into quarters
1 medium red onion, chopped into thin slices and soaked 10 minutes in small bowl of ice water to reduce sharpness
1 small green pepper, coarse chopped
¾ cup kalamata olives, pitted and sliced
6 tablespoons olive oil
1 ½ tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 garlic clove (blank)s garlic cloves, minced
¾ cup crumbled feta cheese, for topping
2 cups plain Greek yogurt
1 cup cucumber, small dice
2 tablespoons fresh lemon juice
2 garlic clove (blank)s garlic cloves, minced
2 tablespoons finely chopped fresh dill
1 pinch Salt and pepper, to taste

Steps:

  • Mix the dry package of Idahoan Roasted Garlic Potatoes with the butter until blended. Slice the French bread length wise and generously spread with the roasted garlic mixture. Toast under the broiler until butter spread is melted and toasted on top. (You can also grill the Garlic Bread--see footnote.)
  • Greek Salad: Drain onion from ice water and pat dry with paper towels. In a large bowl combine all salad ingredients, except cheese. Top the French bread with the Greek salad and sprinkle cheese over top. Serve with Tzatziki sauce.
  • Tzatziki Sauce: In a medium bowl, combine Greek yogurt, cucumber, lemon juice, garlic, and dill. Stir until well combined. Taste and season with salt and pepper.

Nutrition Facts : Calories 1696.9 calories, Carbohydrate 106.6 g, Cholesterol 276.4 mg, Fat 131.8 g, Fiber 5.6 g, Protein 28.7 g, SaturatedFat 69.5 g, Sodium 2799.5 mg, Sugar 15.8 g

BAKED ZITI WITH CRUNCHY ITALIAN SALAD AND GARLIC BREAD



Baked Ziti with Crunchy Italian Salad and Garlic Bread image

The classic Italian supper comes together remarkably quickly -- garlic bread bakes alongside the ziti, and a green salad is tossed in mere minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 40m

Number Of Ingredients 14

Coarse salt and ground pepper
8 ounces ziti rigate (ridged) or other short pasta
1 cup part-skim ricotta
1 large egg, lightly beaten
3/4 cup finely grated Parmesan
1 cup shredded part-skim mozzarella
1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)
1/2 loaf italian bread (5 ounces)
2 tablespoons butter, melted
2 garlic cloves, minced
1 tablespoon sherry vinegar or red-wine vinegar
1 tablespoon olive oil
1 head Belgian endive, stem end trimmed, thinly sliced
2 bunches arugula (3 1/2 ounces total), thick stems removed

Steps:

  • Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
  • In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
  • In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.
  • Meanwhile, prepare garlic bread: Make deep, even cuts into the bread, about 1/2 inch apart, without cutting through the bottom. In a small bowl, combine butter and garlic; season with salt and pepper. Brush garlic butter between cuts in bread. Wrap bread loosely in aluminum foil, and bake with ziti during last 10 minutes of baking.
  • In a large bowl, whisk together vinegar and oil; season with salt and pepper. Add endive and arugula, and toss to coat. Serve baked ziti with salad and garlic bread.

Nutrition Facts : Calories 735 g, Fat 30 g, Fiber 7 g, Protein 36 g

GARLIC BREAD SALAD



Garlic Bread Salad image

Talk about an on-the-go bite or easy-to-fix side dish! When time's at a premium, try this fresh and fabulous salad you can eat with your hands. It's a longtime lunch specialty of Maria McMartin in Burlington, Wisconsin.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1 French bread baguette (about 8 inches)
2 tablespoons butter, softened
2 tablespoons oil-packed sun-dried tomatoes, chopped
1 tablespoon prepared pesto
2 garlic cloves, minced
1 cup torn romaine
3 tablespoons Italian salad dressing
2 teaspoons grated Parmesan cheese

Steps:

  • Cut baguette lengthwise in half; cut each half into two pieces. In a small bowl, combine the butter, tomatoes, pesto and garlic. Spread over cut sides of bread. Place on an ungreased baking sheet., Broil 3-4 in. from the heat for 2-3 minutes or until golden brown. Cool slightly. Meanwhile, toss romaine and salad dressing; divide among bread slices. Sprinkle with Parmesan cheese. Serve immediately.

Nutrition Facts :

GARLIC-BREAD-AND-ASPARAGUS SALAD



Garlic-Bread-and-Asparagus Salad image

Provided by Molly O'Neill

Categories     salads and dressings, appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 pound asparagus, trimmed
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 cup chopped onion
1 teaspoon minced garlic
8 ounces fresh morels, or 1 ounce dried morels submerged in boiling water for 20 minutes and drained
1 cup white wine
1 cup chicken stock
2 tablespoons chopped tarragon, plus more for garnish
2 tablespoons chopped parsley, plus more for garnish
3 tablespoons tamari sauce
2 tablespoons balsamic vinegar
2 teaspoons (1/3 fluid ounce) liquid ginseng (optional)
Salt and freshly ground black pepper to taste
4 1-inch-thick slices country-style French bread
2 cloves garlic, peeled and halved
4 ounces goat cheese, cut into 4 slices

Steps:

  • Bring a large pot 2/3 full of lightly salted water to a boil. Add the asparagus and cook until tender, 6 to 10 minutes. Drain and plunge the asparagus into a large bowl of cold water to stop cooking. Drain and set aside.
  • In a large saute pan set over medium heat, heat 1 tablespoon of the olive oil. Add the onion and garlic and cook, stirring, until the onion is soft, about 5 minutes. Add the morels and continue to cook for 2 to 4 minutes until the mushrooms are tender (cook for 2 minutes if using dried). Add the wine and stock and simmer for 2 minutes. Using a slotted spoon, remove half of the mushrooms and set aside.
  • Pour the remaining mushrooms and liquid into a blender and add the tarragon, parsley, tamari and vinegar. Process until smooth. Strain through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids; you should have about 2 cups liquid. Whisk in the ginseng and remaining oil and season to taste with salt and pepper. Set vinaigrette aside.
  • Toast the bread slices until lightly browned and rub them with the garlic cloves. Place each slice in a shallow soup bowl and top with a few asparagus spears. Slice the remaining spears into half-inch pieces and toss with the reserved morels and 1/4 cup of the vinaigrette. Divide among the bowls. Pour the remaining vinaigrette around the toast and crumble one slice of goat cheese over each. Microwave each bowl on high for 30 seconds or until the cheese just melts. Garnish with chopped parsley and tarragon and serve immediately.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 1051 milligrams, Sugar 8 grams, TransFat 0 grams

GARLIC BREAD, GREEN BEAN AND TOMATO SALAD



Garlic Bread, Green Bean and Tomato Salad image

This recipe's full name is Lynne's Homage to California Cuisine: Garlic Bread, Green Bean and Tomato Salad and it is from "The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens" by Lynne Rossetto Kasper. Just add some cheese to the salad to make it a complete meal. Lynn suggests using chunk of Vela Dry Jack.

Provided by blucoat

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 large garlic clove, split
1 lb green beans, trimmed and cut into 2-inch lengths
6 quarts pot half full of boiling salt water
3 slices coarse grain bread, 1/2-inch-thick, toasted and still warm
2 medium delicious ripe tomatoes, cut into 1 inch chunks
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
salt & freshly ground black pepper

Steps:

  • Rub a serving bowl with the garlic, reserving half the clove. Drop beans into boiling water and boil, uncovered. Taste after 5 minutes. When tender and beginning to lose their crispness, drain and sprinkle with salt. Turn into the bowl.
  • Rub the warm toast with the reserved garlic and tear into irregular, bite-sized pieces. Add tomatoes. Gently toss with olive and vinegar. Season with to taste salt and pepper. Serve at room temperature.

Nutrition Facts : Calories 107.4, Fat 7, SaturatedFat 1, Sodium 10.2, Carbohydrate 10.8, Fiber 4.6, Sugar 3.2, Protein 2.7

GARLIC BREAD PANZANELLA SALAD



Garlic Bread Panzanella Salad image

Provided by Elena Besser

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

4 thick-cut slices sourdough bread, cut 1-inch thick
1/4 cup olive oil, plus more for brushing the bread
1 to 2 garlic cloves
6 tablespoons Parmesan cheese, grated
1 small red onion, thinly sliced
1 avocado, sliced
1 lemon, juiced and zested
1 bunch chives, thinly sliced
Kosher salt and freshly ground black pepper
2 heads little gem lettuce, washed and cored

Steps:

  • Brush both sides of the sourdough slices with enough olive oil to coat the bread. Broil for 2 to 3 minutes on each side, until golden brown on both sides.
  • Cut the garlic cloves in half and rub each bread slice on both sides with the cut side of the cloves.
  • Top the garlic-rubbed slices of bread with 1 tablespoon each of the grated Parmesan cheese, then broil until the cheese melts, about 1 minute.
  • Place the bread on a cutting board and cut into 1-inch cubes.
  • Slice the red onion and avocado and set aside.
  • Zest and juice the lemon into a small bowl. Add 2 tablespoons of the thinly sliced chives and the remaining 2 tablespoons of the grated Parmesan. Season with salt and pepper. Slowly drizzle 1/4 cup of the olive oil into the dressing, whisking continuously until combined.
  • In a large bowl, add the lettuce, avocado, red onion and sourdough garlic bread croutons. Season with salt and pepper, add the dressing and toss with your clean hands--they're the best tools.
  • Plate the salad, sprinkle with the remaining sliced chives and enjoy.

BACON-KALE SALAD WITH GARLIC BREAD



Bacon-Kale Salad with Garlic Bread image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

6 slices bacon
1 large bunch scallions, chopped
1/2 cup mayonnaise
3 tablespoons white wine vinegar
Kosher salt and freshly ground pepper
3 cloves garlic, finely grated
1/2 baguette, sliced into 8 pieces
1 bunch kale, stems removed
1 tablespoon extra-virgin olive oil
2 cups grape tomatoes
1 small seedless cucumber, chopped

Steps:

  • Preheat the broiler; line a baking sheet with foil. Cook the bacon in a large nonstick skillet over medium-high heat, turning occasionally, until crisp, 6 to 8 minutes. Remove to paper towels to drain; reserve the drippings in the skillet.
  • Meanwhile, puree 2 scallions, the mayonnaise, 2 tablespoons vinegar and a generous pinch of salt and pepper in a blender.
  • Stir the garlic into the bacon drippings. Spread out the bread slices on the prepared baking sheet. Top with the garlic mixture and season with salt and pepper (reserve the skillet). Broil until toasted, 1 to 3 minutes.
  • Chop the kale and put in a large bowl. Add the remaining 1 tablespoon vinegar and rub the kale with your fingers until it softens, about 3 minutes. Return the skillet to medium-high heat and add the olive oil. Add the tomatoes and season with salt and pepper. Cook until lightly browned, about 4 minutes. Remove from the heat; stir in the remaining scallions. Pour over the kale and toss.
  • Crumble the bacon into the salad. Add the cucumber and about 1/4 cup dressing. Toss well. Serve with the bread and the remaining dressing.

Nutrition Facts : Calories 580, Fat 41 grams, SaturatedFat 9 grams, Cholesterol 38 milligrams, Sodium 976 milligrams, Carbohydrate 40 grams, Fiber 6 grams, Protein 15 grams, Sugar 5 grams

GRILLED BREAD WITH ROASTED GARLIC & MUSHROOM SALAD



Grilled Bread with Roasted Garlic & Mushroom Salad image

Use wild mushrooms if available, they give a more intense flavour to this dish. If you are a mushroom fan this is the dish for you.

Provided by Baby Kato

Categories     < 4 Hours

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

1 loaf Italian bread, coarse country style
1/4 cup olive oil
12 ounces mushrooms or 12 ounces wild mushrooms, sliced (or a mix shitake, oyster and cremi)
3 tablespoons parsley, fresh chopped
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
3 tablespoons balsamic vinegar
1 cup arugula, washed and dried
2 tablespoons extra virgin olive oil
2 heads garlic
1 can aluminum foil
2 teaspoons oil

Steps:

  • Roast Garlic Place garlic on tin foil.
  • Sprinkle garlic heads with oil, close foil and bake at 400 degrees for 45 minutes Mushroom Salad Cut bread into 1/2" slices.
  • Toast or grill.
  • Squeeze garlic out of skins and mash.
  • Spread the roasted garlic on the toasted bread.
  • Heat the olive oil in a pan on high.
  • Add mushrooms and saute until golden and tender.
  • Stir in parsley, salt and pepper.
  • Take off heat and add balsamic vinegar.
  • Place the arugula on serving plates, top with the toast, scatter the mushrooms over top and sprinkle with remaining olive oil.
  • Season to taste and serve warm.
  • Cooking time includes roasting garlic--.

Nutrition Facts : Calories 478.8, Fat 25.6, SaturatedFat 3.8, Sodium 744.2, Carbohydrate 52.7, Fiber 3.7, Sugar 4.5, Protein 11.4

LAMB & GARLIC BREAD SALAD



Lamb & garlic bread salad image

Try these tasty lamb cutlets served with a vibrant salad of garlic bread, mint, charred cucumber and tomato. It's an easy midweek meal or an al fresco lunch

Provided by Elena Silcock

Categories     Dinner, Lunch, Main course

Time 55m

Number Of Ingredients 9

small pack mint , finely chopped
2 tbsp extra virgin olive oil
1 lemon , zested and juiced
8 lamb cutlets
1 cook-at-home garlic baguette (170g)
300g medium tomatoes , quartered
1 large cucumber , cut into large chunks
small pack parsley , roughly chopped
1 tsp honey

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix half the mint with 1 tbsp oil, the lemon zest and a large pinch of salt and black pepper, then rub the mixture all over the lamb cutlets.
  • Bake the garlic bread for 15 mins, then allow to cool a little. Tear into chunks and return to the oven for 5 mins to dry out.
  • Meanwhile, put a griddle pan or large frying pan over a high heat and, once very hot, cook the lamb for 2-3 mins each side or until nicely seared outside but still pink in the middle. (You may have to do this in two batches.) Set aside to rest while you make the salad.
  • Put the tomatoes and cucumber in the same hot pan and cook for 2 mins or until a little charred - you will need to do this in batches. Tip into a large bowl and add thetoasted bread, remaining mint and the parsley.
  • Mix the lemon juice with the remaining olive oil and the honey, then season. Pour the dressing over the salad and toss gently so the tomatoes don't break up too much. Serve the warm salad alongside the lamb cutlets.

Nutrition Facts : Calories 658 calories, Fat 49 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium

SWEET POTATO SALAD WITH GARLIC BREAD AND FRISEE



Sweet Potato Salad with Garlic Bread and Frisee image

Take your salad skills to the next level with this hearty dish from Aran Goyoaga of Canelle et Vanille.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h

Yield 6

Number Of Ingredients 14

2 heads garlic
½ teaspoon olive oil
3 medium sweet potatoes, cut into 1/2-inch wedges
7 tablespoons olive oil, divided
4 cups cubed day-old bread
1 tablespoon chopped fresh thyme
Salt to taste
¼ teaspoon Ground black pepper to taste
2 cups frisee (or other bitter green such as radicchio or endive), chopped
4 ounces ricotta salata or feta cheese
¼ cup sherry vinegar
½ cup toasted hazelnuts, coarsely chopped
½ cup chopped fresh cilantro
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 400 degrees F. Cut the tops off the garlic heads. Cut two (6x6 inch) squares of Reynolds Wrap® Aluminum Foil and place the garlic in the center. Drizzle 1/2 teaspoon of olive oil on top of the garlic and wrap the aluminum foil tightly around each garlic head. Bake for 40 minutes until fragrant. Remove garlic from oven and wait until cool enough to handle. Set aside.
  • Line two baking sheets with Reynolds Wrap® Aluminum Foil. Arrange the sweet potato wedges on one baking sheet. Drizzle 3 tablespoons of olive oil over wedges, and add a generous pinch each of coarse salt and black pepper. Toss to coat.
  • Arrange the bread cubes on the second baking sheet. Drizzle with 1/4 cup olive oil, and sprinkle with thyme, and a pinch of coarse salt and black pepper. Toss to coat. Bake for 25 minutes until the sweet potato is tender and the croutons are crispy and brown.
  • Combine the croutons, frisee, ricotta salata and sherry vinegar on a platter. Squeeze the roasted garlic over them and gently toss to combine. Add the sweet potato wedges, toasted hazelnuts and cilantro. Add additional salt and pepper to taste.

Nutrition Facts : Calories 447.4 calories, Carbohydrate 44.3 g, Cholesterol 16.8 mg, Fat 27 g, Fiber 6.1 g, Protein 9.2 g, SaturatedFat 5.7 g, Sodium 468.4 mg, Sugar 7.3 g

GARLIC BREAD SALAD



Garlic Bread Salad image

When I saw the picture of this salad, I knew that I had to make it, and once I tasted it, I knew I had to post it. This is a fabulous salad with a delicious flavour. Makes a great lunch!

Provided by MarieRynr

Categories     < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/3 cup olive oil
3 garlic cloves, minced
6 slices Italian bread (1 inch thick)
3 tablespoons balsamic vinegar
4 large roma tomatoes, cut into 3/4 inch pieces
1 (14 ounce) can artichoke hearts, drained and trimmed
8 ounces Fontina cheese, cut into 3/4 inch cubes
4 green onions, thinly sliced
6 -8 basil leaves, julienned
salt and pepper

Steps:

  • Combine olive oil and garlic in a bowl and mix well. Reserve half the olive oil mixture. Brush both sides of the bread slices with the remaining olive oil mixture. Arrange the slices in a single layer on a baking sheet. Broil for 2 minutes perside or until brown. Cut each slice into 1 inch cubes.
  • Whisk the reserved olive oil mixture and balsamic vinegar in a bowl. Add the bread cubes, tomatoes, artichokes, cheese, green onions and basil and mix gently. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 546.8, Fat 37.3, SaturatedFat 13.8, Cholesterol 65.9, Sodium 698.9, Carbohydrate 34.6, Fiber 10.7, Sugar 6.2, Protein 21.3

BAKED PASTA, GARLIC BREAD, AND SALAD



BAKED PASTA, GARLIC BREAD, AND SALAD image

Categories     Pasta

Number Of Ingredients 10

pasta
sauce
cheese
garlic bread
romaine lettuce
red onion
olive oil
red wine vinegar
sea salt
pepper

Steps:

  • boil noodles bake with cheese on top

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