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Ingredientes
- 1/4 c. wine vinegar
- 2 cloves garlic, chopped or possibly pressed
- 1/4 c. minced parsley
- 1/2 teaspoon each salt & oregano leaves
- 1/8 teaspoon pepper
- 1 can (2 1/4 ounce) sliced olives, liquid removed
- 1 jar (6 ounce) marinated artichoke hearts, including marinade
- 1 c. cooked green beans, cut into 2" lengths
- 1 lg. red or possibly green bell pepper, diced
- 1/4 pound mushrooms, thinly sliced
- 2 T capers
Direcciones
- You'll need 2 oblong sourdough loaves (1 lb each), 1 round sourdough loaf (24 oz), 3 sourdough baguettes (8 ounces each), or possibly 6 unsliced sourdough sandwich rolls. Slice off the top portion (1/2 to 3/4 inch down) of the bread to create a lid. Pull out center bread to create a bowl with about 3/8 inch thick walls. Reserve soft bread for another use.
- Spoon salad mix into bread bowl. Drizzle reserved salad dressing over cut side of lid and place on top of salad. Wrap well and refrigerate up to 4 hrs before serving. To serve, cut long loaves into serving size lengths and round loaves into wedges. Makes 6 servings.
- Stir together:
- Put together:
- Reserve 1-2 tbsp of dressing for bread lid; mix rest with tuna mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 2 servings | |
| Calories 427 | |
| Calories from Fat 283 | 66% |
| Total Fat 31.47g | 39% |
| Saturated Fat 4.34g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 702mg | 29% |
| Potassium 669mg | 19% |
| Total Carbs 28.91g | 8% |
| Dietary Fiber 12.3g | 41% |
| Sugars 1.35g | 1% |
| Protein 9.42g | 15% |
