2/3 C. olive oil

3 or 4 dashes lemon pepper

2 or 3 dashes garlic salt

2 to 3 dashes seasoned pepper blend

1/4 bunch mint, chopped and 1/4 bunch basil, chopped

1 T. Dijon mustard

1/2 T. sugar

1 bag Greener Selection salad mix, washed and dried

1 small can sliced black olives

1 pint cherry tomatoes, halved

4 pickled okra pods, sliced

4 to 6 oz. Gorgonzola cheese, crumbled

1 loaf Russian Rye

 

Squeeze lemons into a large bowl, add oil, pepper, salt chopped mint and basil, Dijon, and sugar. Whisk until blended. Add lettuce, tomatoes, okra, and olives, and toss to coat and mix. Cut a 1-inch thick slice from top of bread, and set top aside. Hollow out bread, leaving a 1-inch shell, reserve soft bread for another use.  Fill bread shell with salad, replace top. Slice and serve.

 

Yield:

Calories:

Fat:

Fiber: