Pumpernickel Salad Recipes

RACHAEL RAY'S DEVILED EGG SALAD ON PUMPERNICKEL

Steps:

• Place eggs in a pot and cover with water.
• Bring water to a boil.
• Cover the pot and turn off the heat. Let eggs stand 10 minutes.
• Drain, then shake the eggs around in pot to crack the shells.
• Run eggs under cold water to peel and cool.
• In a medium bowl, combine paprika, chili powder, worcestershire sauce, hot sauce, mustard, mayonnaise, onion w/juice, celery, chives, and olives.
• Coarsely chop eggs and add them to a bowl.
• Mix egg salad and season with salt and pepper.
• Lightly toast bread and make sandwiches with mounds of deviled egg salad and lettuce.

PUMPERNICKEL SALAD

Steps:

• Bake Yukon slices on lightly oiled baking sheet for 20 minutes at 350°F, and then 2 more minutes under the broiler; sprinkle with salt and pepper.
• Broil lightly oiled asparagus for 2 minutes; sprinkle with salt and pepper.
• Cut the pumpernickel into cubes and toast in oven at 350°F for 5 minutes.
• In medium mixing bowl, combine field greens, red onions, jicama, and croutons; toss with 2 tablespoons of the roasted garlic dressing.
• Place salad on large serving plate and garnish with cherry tomatoes, bread and potatoes; serve immediately.
• Salad tastes best when made with ingredients that are room temperature.