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8 eggs, hard-cooked
1 tomato, seeded and diced
1 1/2 teaspoons ground sweet leaf basil
1 cup cucumber, peeled, de-seeded, and diced
1 lb. loaf pesto bread (round loaf)
2.1 oz. package pre-cooked bacon
1/2 cup fat-free Zesty Italian salad dressing
Place eggs in large pan. Cover with water and bring to a boil.
Cover, remove from heat, and let stand 15 - 17 minutes. Place eggs
in cold water. Peel when cooled.
Cut top off round pesto loaf. Make a bread bowl, leaving about
½ inch wall of bread. Cut 1 cup of the leftover bread into
cubes and toast in the oven for about 5 minutes at 350°F.
Dice eggs, tomato, and cucumber. Heat bacon in microwave until
crisp and then chop coarsely.
In a large bowl combine tomato, basil, eggs, cucumber, and bacon.
Add salad dressing and toss lightly to mix. Just before serving,
mix in toasted bread and transfer salad to the hollowed out pesto
loaf. Serve 8.
Nutritional Analysis per serving: calories 240, protein 11 g,
carbohydrates 24 g, fat 11 g (3.5 g saturated), cholesterol 220
mg, sodium 480 mg.
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