For a beautiful presentation and none of the cleanup, eliminate the serving dish by using a crusty round of hearth-baked bread for a salad bowl. Inside are red beans, ham, and quinoa--a bead-shape grain that's loaded with protein.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large bowl combine ham, quinoa, beans, white rice, tomato, sweet pepper, green onions, parsley, and jalapeno pepper. Set aside.

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  • For vinaigrette, in a screw-top jar combine olive oil, red wine vinegar, garlic, thyme, black pepper, and ground red pepper. Cover and shake well. Pour vinaigrette over rice mixture; toss lightly to coat. Cover and chill for 2 to 24 hours.

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  • Just before serving, cut a 1-inch slice from the top of each loaf of bread. Hollow out bread, leaving a 1/4- to 1/2-inch-thick shell. (Save top slice and remaining bread for another use.) Line each of the bread bowls with lettuce. Spoon salad into bread bowls.

Tips

Prepare rice mixture as directed. Cover and chill for up to 24 hours. Serve as directed.

Nutrition Facts

333 calories; 9 g total fat; 2 g saturated fat; 24 mg cholesterol; 961 mg sodium. 45 g carbohydrates; 5 g fiber; 18 g protein; 41 RE vitamin a; 39 mg vitamin c; 71 mg calcium; 5 mg iron;

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