Antipasto Salad Bowl
Posted Linda Roth

1 package refrigerated bread dough

1 large head romaine lettuce, torn in pieces

1 medium cucumber, sliced

1/2 cup Italian salad dressing

1/2 cup pitted ripe olives, sliced

1 ounce fresh Parmesan cheese, grated

2 plum tomatoes, cut in wedges

2 ounces thinly sliced salami, cut in quarters

1. Preheat to 350� F. Spray outside and bottom of stoneware baking bowl with nonstick spray; place upside down on counter. Unroll bread dough onto flat side of 18"x12" cutting board. Transfer dough from cutting board to cover outside of baking bowl, pinching dough together at sides to seal. (Do not press dough onto baking bowl.)

Bake 15-18 minutes or until deep golden brown. Remove from oven onto non-stick cooking rack. Let stand 15 minutes. Carefully remove bread from baking bowl. Turn upright and cool 5 minutes.

2. Slice cucumber and onion. Slice olives. Cut tomatoes into wedges and salami into quarters.

3. In bread bowl, toss lettuce, sliced vegetables and salami with Italian Salad Dressing. Grate Parmesan Cheese over salad and toss gently. Serve salad. Tear off pieces of bread bowl to accompany serving of salad.