Total Time
20mins
Prep 20 mins
Cook 0 mins

Here's a unique use for a Boboli pizza crust: make a bread salad. The Boboli crust is nice and substantial and stands up well to the liquid ingredients in this no-cook salad. If you use the English cucumber, there is no need to peel or seed. Recipe from Linda Larson at About.com.

Ingredients Nutrition

  • 1 (8 ounce) bottlecreamy Italian salad dressing
  • 1 (12 inch) Boboli pizza crusts, cut into 2-inch pieces
  • 1 (10 ounce) package mixed salad greens
  • 3 tomatoes, chopped
  • 2 cucumbers, peeled, seeded, and chopped
  • 1 yellow bell pepper, chopped
  • 2 green onions, chopped
  • 12 lb hard salami, chopped

Directions

  1. Combine all ingredients in a large bowl and toss to blend.
  2. Serve immediately.

Reviews

(1)
Most Helpful

This salad made us a great lunch! We loved the pizza crust in the salad. Next time I think I am going to try pitta bread in place of the Boboli pizza crust. Made for Aussie #17. Thanks Lorraine.

happynana June 05, 2008

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