Peasant Salad Bread Salad Recipes

PEASANT SALAD

Peasant Salad image

Provided by Tyler Florence

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 cup plain yogurt
1/4 cup red wine vinegar
3 tablespoons olive oil
1/2 lemon, juiced
2 teaspoons garlic powder
1 teaspoon paprika
Salt and pepper, to taste
6 Roma tomatoes, sliced
1/2 red onion, sliced
4 kirby cucumbers, sliced
2 tablespoons capers
1 bunch mint leaves
8 stuffed grape leaves

Steps:

For dressing: whisk together yogurt, vinegar, oil and lemon until smooth. Season with garlic powder, paprika, salt and pepper. Refrigerate until needed.
On a large platter, layer tomatoes, onion and cucumbers. Top with capers, mint and grape leaves. Drizzle with yogurt dressing before serving.

PEASANT BREAD

Peasant Bread image

A delicious bread machine bread great for french toast, grilled sandwiches, or toast. It has no fat and very little sugar.

Provided by LOVEKANSAS

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 3h

Yield 12

Number Of Ingredients 5

Ingredients

1 ½ cups water
1 tablespoon white sugar
1 ½ teaspoons salt
3 ½ cups bread flour
2 ½ teaspoons active dry yeast

Steps:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light or Medium Crust cycle; press Start. For a crispier crust, use the French cycle or turn machine off after first rise and start the cycle over.

Nutrition Facts : Calories 6.5 calories, Carbohydrate 1.4 g, Fiber 0.2 g, Protein 0.3 g, Sodium 291.1 mg, Sugar 1 g

TIKTOK GRINDER SALAD SANDWICH

TikTok Grinder Salad Sandwich image

For the ultimate Italian-inspired sub sandwich, you've got to try this hot, melty masterpiece. With 5 types of meat, 3 types of cheese, and a fresh, crisp salad stacked between slices of crusty ciabatta, this sandwich delivers the perfect contrast of textures and flavors. The scratch-made dressing went viral on TikTok for its creamy, zesty flavors. Don't be afraid to make extra - you'll want to drizzle this dressing on everything.

Provided by Annie Campbell

Categories Sandwiches

Time 20m

Yield 4

Number Of Ingredients 20

Ingredients

1 loaf ciabatta bread, split in half horizontally
6 slices provolone cheese
6 slices mozzarella cheese
18 slices thinly sliced ham
8 slices thinly sliced salami
8 thin slices coppa ham
2 slices prosciutto
10 slices pepperoni
2 tablespoons mayonnaise
1 clove garlic, minced
1 tablespoon red wine vinegar
½ teaspoon dried oregano
½ teaspoon red pepper flakes
1 tablespoon sliced pepperoncini peppers
salt and ground black pepper to taste
½ head lettuce, shredded
¼ red onion, thinly sliced
1 tablespoon sliced black olives
½ tomato
¼ cup grated Parmesan cheese, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place ciabatta cut side-up on a baking sheet and layer one piece of the bread with slices of provolone and the other with mozzarella.
Bake on the top rack of the preheated oven until the cheese melts, 3 to 4 minutes. Remove from the oven and increase the temperature to broil.
Layer both sides of the sandwich with folded slices of ham, then alternate between the two sides with a layer of salami, coppa ham, prosciutto, and pepperoni. Broil in the oven until the meats crisp up, 2 to 3 minutes.
Stir mayonnaise, minced garlic, red wine vinegar, oregano, red pepper flakes, pepperoncini peppers, salt, and pepper together in a large bowl. Add the lettuce, red onion, and black olives, and toss to combine.
Thinly slice the tomato and salt on each side.
On one side of the sandwich, layer the tomato slices. Pile a large portion of the lettuce salad on top, then top with grated Parmesan cheese. Carefully fold the two bread slices together to form the sandwich. Cut into 4 triangular portions and serve immediately.

Nutrition Facts : Calories 1231.9 calories, Carbohydrate 70.6 g, Cholesterol 223.3 mg, Fat 68.7 g, Fiber 6.1 g, Protein 78.6 g, SaturatedFat 28.1 g, Sodium 5026.3 mg

PEASANT BREAD

Peasant Bread image

Provided by Molly O'Neill

Categories project, side dish

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

1/2 ounce active dry yeast
1 teaspoon ground cumin
1 2/3 cups lukewarm water
4 cups all-purpose flour
1 tablespoon salt
Cornmeal

Steps:

Place the yeast and cumin in a large bowl. Stir in 1/3 cup of the water until the yeast is dissolved. Stir in the remaining 1 1/3 cups water. Stir in 2 cups of the flour and the salt. Gradually stir in the remaining flour.
Turn the dough out onto a floured surface and knead for 10 minutes. Place the dough in a large, clean, lightly oiled bowl. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.
Punch down the dough, knead for 5 minutes and divide in half. Sprinkle a large baking sheet lightly with cornmeal. Shape the dough into 2 round balls, flatten them slightly and place on the baking sheet.
Cover with a towel and let rise until doubled, about 40 minutes. Preheat the oven to 425 degrees. Bake until the loaves are nicely browned and make a hollow sound when tapped on the bottom, about 40 minutes. Place on a rack to cool.

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