Sandra Lee Bread Salad Recipes

TOMATO AND BREAD SALAD

Steps:

• Dice the tomatoes into 1-inch pieces. Set aside.
• To make the dressing, whisk together the olive oil, vinegar, garlic, and salt and pepper in a large bowl. Add the tomatoes and basil and toss. Add the bread, toss, and spoon onto a serving platter, topping with mozzarella.

CORN SALAD

Steps:

• In a large serving bowl, toss together the corn, apples, fennel, and onion. (Reserve 1 cup of the mixture for the Corn Puddings recipe.) Add the parsley and cumin and season with salt and pepper, to taste. In a small bowl, whisk together the vinegar, mustard, and oil. (Reserve 2 tablespoons of the vinaigrette for the Round 2 Salad recipe.) Add the dressing to the vegetables and toss well to coat.

SIMPLE WHITE BEAN CAESAR WITH HERB GARLIC BREAD

Steps:

• Preheat the oven to 350 degrees F.
• For the herb garlic bread: In a medium bowl, stir together the butter, basil, parsley and garlic. Spread the herb butter evenly over the cut sides of the bread. Reserve half the garlic bread for another use, such as Round 2 Recipe Garlic Bread Pizza. Place the other pieces onto a baking sheet, buttered-side up, and put it into the oven until the bread is warmed through and browned around the edges, 8 to 10 minutes.
• For the salad: In a bowl large enough to hold the salad, whisk together the mayonnaise, cheese, mustard, Worcestershire and lemon juice. Season with salt and pepper. Add the beans and toss to coat. Add the lettuce and toss to coat with the dressing. Transfer to a platter or divide the salad evenly among 4 large plates. Serve with a piece of the garlic bread.

GRILLED FLAT BREAD

Steps:

• Preheat grill or gill pan over medium heat.
• Cut the dough in half and save 1 half for the round 2 recipes. On a lightly floured work surface roll the remaining half out into a rectangular shape about 1/4-inch thick.
• Place the dough onto an oiled grilled grate. Brush the top with half of the reserved marinade. Grill for 4 minutes. Flip the bread and top with remaining marinade and grill for another 3 minutes.
• Remove bread from the grill to a cutting board, cut into pieces and serve warm.

SL'S SPAGHETTI

Steps:

• Heat olive oil and butter in a large skillet over medium heat. When butter melts, add minced garlic and saute for approximately 20 seconds. Add mushrooms and pre-peeled garlic cloves and saute for approximately 3 minutes. Add ground beef and saute until brown. Add marinara sauce, Italian seasoning, and red wine. Stir to combine, cover pan, reduce heat to low, and simmer for approximately 15 minutes.
• Meanwhile, cook noodles in a pot of boiling, salted water until al dente, about 8 to 10 minutes. Drain and then toss the pasta with the sauce. Serve immediately.

SANDRA LEE BREAD SALAD

Steps:

• In a large bowl, combine tomatoes, bell pepper, cucumber, onion, and capers.
• In a small bowl, whisk together the vinegar and oil; season to taste with salt and pepper.
• Pour dressing over vegetables and toss thoroughly but gently.
• Spread croutons in a single layer in a large serving bowl. Spoon vegetables evenly over the croutons and pour any remaining liquid in the bowl over all.

FRIED CHICKEN SALAD

Steps:

• Preheat oven to 425 degrees F.
• Line baking sheet with aluminum foil and place popcorn chicken on baking sheet and bake for 8 to 10 minutes. Remove from oven and let cool.
• For dressing:
• Mix together ranch dressing and BBQ seasoning in small bowl and set aside.
• For salad:
• Place lettuce in large bowl. Add dressing and toss with tongs until lettuce is coated. Set aside. Cut each tomato into 8 wedges and the cucumber into 16 slices. Divide lettuce onto 4 cold plates. Arrange each salad with 4 tomato wedges, 4 cucumbers, and 4 baby carrots. Top each salad with 1/4 of the chicken pieces.

PAN FRIED TILAPIA FROM SANDRA LEE

Steps:

• Heat oven to 300 degrees F.
• In a shallow baking dish combine flour, seafood seasoning, salt and pepper. Add the tilapia and lightly coat each side.
• Heat oil in a large skillet over medium-high heat. Shake off any excess seasoned flour and place in the skillet. Brown on both sides, about 2 to 3 minutes per side. Place tilapia on a baking sheet that is lined with a paper grocery bag or paper towels and keep warm in the oven while you prepare the sauce.
• Turn down the heat to the pan the tilapia was cooked to low and add the butter. Once the butter is melted, add the garlic, lemon juice and parsley and saute for 2 minutes. Place the fillets on serving plates or a platter, top with the sauce and serve.