Most Un-Eggspected Salad

April Beck

Servings: 8

Ingredients

• 1/2 cup vinaigrette salad dressing
• 1 cup cucumber, peeled, cored, and diced
• 1/2 cup fresh basil leaves, shredded
• 1 cup tomatoes, seeded and diced
• 3 pounds pre-cooked bacon
• 1 pesto bread (round loaf)

1. Cut top off the round pesto loaf. Make a bread bowl, leaving about 1/2 inch wall of bread.
2. Toast bread top lightly; set aside to cool. Cut toasted bread into cubes. Dice hard-cooked eggs and tomatoes. Heat bacon in microwave until crisp according to package Directions:. Chop coarsely.
3. In a large bowl, combine bread cubes, tomatoes, basil, eggs, cucumber, and bacon. Add salad dressing; toss lightly to mix.
4. Just before serving, transfer salad to the hollowed pesto loaf.
5. Garnish as desired with any of the following: hard-cooked eggs, tomatoes, cucumber slices, or basil leaves.