Best Meat Lovers Bread Salad Recipes

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WARM BREAD SALAD



Warm Bread Salad image

This is, quite possibly, the bread salad to end all bread salads. Judy Rodgers, the legendary chef and bread lover, developed it to serve alongside roast chicken, but it's perfect paired with any roast meat. Bread chunks are mixed with a sharp vinaigrette, softened currants, toasted pine nuts and lightly cooked scallions and garlic. Everything is piled into a roasting pan then slid into the oven just before the chicken comes out and stays in while the chicken rests (if you're not making it with chicken, heat the oven to 450, turn it off and pop the salad in for 15 minutes). At the last minute, toss the bread mixture with arugula and vinaigrette. Top with your meat of choice (or not) and dig in.

Provided by Florence Fabricant

Categories     salads and dressings, appetizer, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

1 tablespoon dried currants
1 tablespoon red wine vinegar
2 tablespoons pine nuts
8 to 10 ounces slightly stale ciabatta or other open-textured white bread
8 tablespoons extra virgin olive oil
1 1/2 tablespoons Champagne vinegar or white wine vinegar, approximately
Salt and coarsely ground black pepper
3 garlic cloves, slivered
1/4 cup thinly sliced scallions
4 tablespoons lightly salted chicken stock or lightly salted water
4 cups arugula leaves or mustard greens, rinsed and dried

Steps:

  • Place currants in a small dish, add red wine vinegar and 1 tablespoon warm water, and set aside. Heat broiler. Place pine nuts in small baking dish, and toast under broiler until very lightly colored. Set aside.
  • Cut bread into three or four large chunks. Closely trim off most of the crust and reserve, if desired, to toast and use for bread crumbs or to float in soup. Brush bread all over with 2 tablespoons olive oil. Briefly broil bread chunks, turning until crisp and golden on surface. Remove from oven, trim off any charred tips, and tear chunks into irregular pieces, from 2-inch wads to large crumbs. You should have 4 cups. Place in wide metal, glass or ceramic salad bowl.
  • Whisk 1/4 cup olive oil with 1 1/2 tablespoons Champagne vinegar. Season with salt and pepper. Drizzle 1 1/2 tablespoons of this dressing over bread and toss.
  • Place one tablespoon olive oil in a small skillet. Add garlic and scallions, and cook, stirring constantly, over low heat until softened but not colored. Add to bread and fold in. Drain currants and fold in. Add pine nuts and fold in. Drizzle salad with stock or water, and fold in. Taste a couple of pieces of bread. Add a little more vinegar, salt and pepper if necessary. Toss well, and transfer to a 4-cup baking dish. Tent lightly with foil. Do not wash salad bowl. Set salad aside until about 30 minutes before serving time.
  • Heat oven to 450 degrees. Place bread salad in oven, turn off heat, and leave for 15 minutes. Return salad to bowl. Add greens, remaining vinaigrette, and enough of remaining olive oil so bread is not dry. Toss again. Serve with grilled or roasted meat.

Nutrition Facts : @context http, Calories 473, UnsaturatedFat 26 grams, Carbohydrate 38 grams, Fat 32 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 434 milligrams, Sugar 7 grams, TransFat 0 grams

SALAD IN A BREAD BOWL



Salad in a Bread Bowl image

When I made salads in the past, I always served fresh-from-the-oven bread. Not this fun recipe combines these two great foods into one!

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 545 calories, Fat 16g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 747mg sodium, Carbohydrate 70g carbohydrate (11g sugars, Fiber 8g fiber), Protein 35g protein.

MEAT LOVERS BREAKFAST BREAD



Meat Lovers Breakfast Bread image

This is a hearty, meaty breakfast bread that is as versatile as your imagination wants to let it be. Add as many meats and ingredients as you like, or simply scale it back to simply Ham and Cheese. All delicious, however, we like the Meat Lovers Breakfast bread the best.

Provided by LilPup

Categories     Breads

Time 1h

Yield 2 pieces, 12 serving(s)

Number Of Ingredients 9

2 Pillsbury Grands refrigerated buttermilk biscuits
2 tablespoons olive oil
6 ounces sausage
1 cup ham
6 slices bacon
1 cup sharp cheddar cheese
3/4 cup Italian cheese
1 ounce ranch dressing mix
1/4 cup jalapeno

Steps:

  • Preheat oven to 350 degrees.
  • Prepare a bundt pan.
  • Separate each biscuit and then quarter. Place in a large bowl and drizzle with 1 Tablespoon of oil.
  • Brown the sausage, drain and crumble. Cook the bacon and crumble. Chop the jalepeno. Shred the cheese.
  • Add all the meats and cheeses in one bowl with the dry ranch dressing and blend well.
  • Remove half of the quartered biscuits and set aside. Add half of the meat mixture on the biscuits, then add the remaining biscuits and top with remaining meat mixture. Add 1 more tablespoon oil and toss biscuits and meat mixture well.
  • Add biscuits to bundt pan. There will be crumbling from the meat mixture - add those in any low spots randomly.
  • Place in oven and bake uncovered for 15 minutes. Remove and cover and bake for 20 minutes longer or until browned. Serve warm. But is still delicious cold.

Nutrition Facts : Calories 162.3, Fat 12.9, SaturatedFat 4.8, Cholesterol 27, Sodium 469.5, Carbohydrate 3.7, Fiber 0.1, Sugar 0.7, Protein 7.6

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