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First Lady's bread bowl salad

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First Lady's bread bowl salad

4 Servings

4 round hard rolls (about 4-inch diameter)   1 large ripe avocado
1 lb. fresh ripe tomatoes                                   3/4 cup bottled creamy Caesar salad dressing
3 cups chopped iceberg lettuce                       7 slices bacon, fried crisp
1/4 cup sliced green onions                             shredded cheese (optional)
1/4 cup red onion, thinly sliced

  1. Preheat oven to 400 degrees.  Slice the top of each hard roll and carefully remove the center of each roll and cut into small cubes.  Put cubes on a baking sheet and place in oven.  Toss the cubes occasionally while baking.  Remove when they are golden brown.  This will take about 5-7 minutes.  Set aside to cool.
  2. Brush the remaining hollowed rolls (bread bowls) with a little of the Caesar dressing, place on baking sheet and bake about 5 minutes, or until lightly toasted.  Allow to cool a few minutes.
  3. Coarsely chop the tomatoes and place in a large bowl.  Add the lettuce, onions, diced avocado, bacon and bread cubes.  Toss with the remaining salad dressing and spoon into the toasted bread bowls.
  4. Garnish with shredded cheese if desired.

Serving Suggestion:  Kim Henry's BLT Bread Bowl Salad
                                  Ice Water Garnished with Fresh Lime Wedges
 Notice the super simple serving suggestion.  This all-in-one-salad requires nothing else on the side.  Sit down with your family or guests and let the conversation begin!

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