Garlic Bread Salad Recipes

GREEK SALAD ON ROASTED GARLIC FRENCH BREAD

Steps:

• Mix the dry package of Idahoan Roasted Garlic Potatoes with the butter until blended. Slice the French bread length wise and generously spread with the roasted garlic mixture. Toast under the broiler until butter spread is melted and toasted on top. (You can also grill the Garlic Bread--see footnote.)
• Greek Salad: Drain onion from ice water and pat dry with paper towels. In a large bowl combine all salad ingredients, except cheese. Top the French bread with the Greek salad and sprinkle cheese over top. Serve with Tzatziki sauce.
• Tzatziki Sauce: In a medium bowl, combine Greek yogurt, cucumber, lemon juice, garlic, and dill. Stir until well combined. Taste and season with salt and pepper.

GARLIC BREAD SALAD

Steps:

• Cut baguette lengthwise in half; cut each half into two pieces. In a small bowl, combine the butter, tomatoes, pesto and garlic. Spread over cut sides of bread. Place on an ungreased baking sheet., Broil 3-4 in. from the heat for 2-3 minutes or until golden brown. Cool slightly. Meanwhile, toss romaine and salad dressing; divide among bread slices. Sprinkle with Parmesan cheese. Serve immediately.

THE BEST GARLIC BREAD

Steps:

• Arrange a rack in the center of oven and preheat to 450 degrees F.
• Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
• Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
• Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.

BACON-KALE SALAD WITH GARLIC BREAD

Steps:

• Preheat the broiler; line a baking sheet with foil. Cook the bacon in a large nonstick skillet over medium-high heat, turning occasionally, until crisp, 6 to 8 minutes. Remove to paper towels to drain; reserve the drippings in the skillet.
• Meanwhile, puree 2 scallions, the mayonnaise, 2 tablespoons vinegar and a generous pinch of salt and pepper in a blender.
• Stir the garlic into the bacon drippings. Spread out the bread slices on the prepared baking sheet. Top with the garlic mixture and season with salt and pepper (reserve the skillet). Broil until toasted, 1 to 3 minutes.
• Chop the kale and put in a large bowl. Add the remaining 1 tablespoon vinegar and rub the kale with your fingers until it softens, about 3 minutes. Return the skillet to medium-high heat and add the olive oil. Add the tomatoes and season with salt and pepper. Cook until lightly browned, about 4 minutes. Remove from the heat; stir in the remaining scallions. Pour over the kale and toss.
• Crumble the bacon into the salad. Add the cucumber and about 1/4 cup dressing. Toss well. Serve with the bread and the remaining dressing.

GARLIC BREAD SALAD

Steps:

• Combine olive oil and garlic in a bowl and mix well. Reserve half the olive oil mixture. Brush both sides of the bread slices with the remaining olive oil mixture. Arrange the slices in a single layer on a baking sheet. Broil for 2 minutes perside or until brown. Cut each slice into 1 inch cubes.
• Whisk the reserved olive oil mixture and balsamic vinegar in a bowl. Add the bread cubes, tomatoes, artichokes, cheese, green onions and basil and mix gently. Season with salt and pepper and serve immediately.

GARLIC BREAD, GREEN BEAN AND TOMATO SALAD

Steps:

• Rub a serving bowl with the garlic, reserving half the clove. Drop beans into boiling water and boil, uncovered. Taste after 5 minutes. When tender and beginning to lose their crispness, drain and sprinkle with salt. Turn into the bowl.
• Rub the warm toast with the reserved garlic and tear into irregular, bite-sized pieces. Add tomatoes. Gently toss with olive and vinegar. Season with to taste salt and pepper. Serve at room temperature.

GARLIC-BREAD-AND-ASPARAGUS SALAD

Steps:

• Bring a large pot 2/3 full of lightly salted water to a boil. Add the asparagus and cook until tender, 6 to 10 minutes. Drain and plunge the asparagus into a large bowl of cold water to stop cooking. Drain and set aside.
• In a large saute pan set over medium heat, heat 1 tablespoon of the olive oil. Add the onion and garlic and cook, stirring, until the onion is soft, about 5 minutes. Add the morels and continue to cook for 2 to 4 minutes until the mushrooms are tender (cook for 2 minutes if using dried). Add the wine and stock and simmer for 2 minutes. Using a slotted spoon, remove half of the mushrooms and set aside.
• Pour the remaining mushrooms and liquid into a blender and add the tarragon, parsley, tamari and vinegar. Process until smooth. Strain through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids; you should have about 2 cups liquid. Whisk in the ginseng and remaining oil and season to taste with salt and pepper. Set vinaigrette aside.
• Toast the bread slices until lightly browned and rub them with the garlic cloves. Place each slice in a shallow soup bowl and top with a few asparagus spears. Slice the remaining spears into half-inch pieces and toss with the reserved morels and 1/4 cup of the vinaigrette. Divide among the bowls. Pour the remaining vinaigrette around the toast and crumble one slice of goat cheese over each. Microwave each bowl on high for 30 seconds or until the cheese just melts. Garnish with chopped parsley and tarragon and serve immediately.

LAMB & GARLIC BREAD SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix half the mint with 1 tbsp oil, the lemon zest and a large pinch of salt and black pepper, then rub the mixture all over the lamb cutlets.
• Bake the garlic bread for 15 mins, then allow to cool a little. Tear into chunks and return to the oven for 5 mins to dry out.
• Meanwhile, put a griddle pan or large frying pan over a high heat and, once very hot, cook the lamb for 2-3 mins each side or until nicely seared outside but still pink in the middle. (You may have to do this in two batches.) Set aside to rest while you make the salad.
• Put the tomatoes and cucumber in the same hot pan and cook for 2 mins or until a little charred - you will need to do this in batches. Tip into a large bowl and add thetoasted bread, remaining mint and the parsley.
• Mix the lemon juice with the remaining olive oil and the honey, then season. Pour the dressing over the salad and toss gently so the tomatoes don't break up too much. Serve the warm salad alongside the lamb cutlets.

HOMEMADE GARLIC BREAD

Steps:

• Preheat oven to 425
• Slice loaf in half
• Combine butter with garlic, oregano, and parmesan
• Spread evenly on each side of the loaf of bread
• Bake for 10-12 minutes, or until browned and delicious