Way back when I was first living on my own, I used to frequent the St Louis Bread Company location that was near my house. One thing they had on their menu that I couldn’t get enough of was their New England Clam Chowder in a bread bowl. It was perfect… the tangy sourdough bread soaked with the creamy soup… it was dreamy!
As I’ve mentioned several times, when I started with Pampered Chef, I loved how easy the recipes were and how they always came out looking beautiful. One spring they debuted a recipe for a salad bread bowl! In bringing back old things and making them new again, I decided to bring back the bread bowl and pair it with my newest favorite salad.
The salad… I never get tired of this salad! It’s light, tasty and fulfilling and even better when you pull off a side of the bowl and take a big bite of salad and bread at the same time! Heaven!
Perfect Bread Bowl Salad
1½ cups flour, plus additional as needed
1½ tsp baking powder
½ tsp salt
¼ tsp baking soda
1 cup 2% plain low-fat Greek yogurt
½ cup + 2 tbsp balsamic vinegar
¾ cup + 2 tbsp olive oil
1 tbsp honey
1 tbsp Dijon mustard
½ tsp salt
¼ tsp black pepper
1 garlic clove, pressed
4 cups mixed salad greens
1 15oz can garbanzo beans, drained and rinsed
½ cup red bell pepper, diced
4 ounces feta cheese, crumbled
- In the Classic Batter Bowl, combine flour, baking powder and salt and mix well. Stir in yogurt and mix until combined (mixture will look dry).
- Turn dough out onto lightly floured Pastry Mat. Knead dough 4 minutes, sprinkling with additional flour as needed. Shape dough into a ball.
- Roll dough into a 12-inch circle using a lightly floured Baker’s Roller. Pierce entire surface of dough using pastry tool. Brush a clean Batter Bowl with oil, then invert onto a Medium Sheet Pan. Transfer the dough onto the Bowl, draping the dough over the Bowl to create a bowl.
- Place in the oven and bake 22-25 minutes or until golden brown and cooked through.
- Meanwhile, add all the dressing ingredients to the Measure, Mix & Pour, twist on the lid, and shake until combined. Set aside.
- Using the Salad Chopper, roughly chop the greens. In the 4-Qt Plastic Mixing Bowl, combine the greens, red pepper, and feta. Pour ¼ of the the dressing over the top and toss gently to combine. (If you want more dressing, add it when served as to not make the bread bowl soggy!)
- Remove the bread bowl from the oven and carefully remove from the Batter Bowl. Place on a serving platter and add the salad to the bowl.
- Serve while the bread bowl is warm, passing additional dressing on the side if needed.
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