Restaurant Recipes
St. Louis Bread Company Pumpernickel Salad
Ingredients
- 2 Yukon Gold potatoes, sliced, baked
- 2 cups field greens
- 1/4 cup red onion, shaved
- 12 stalks asparagus, 5 inches long
- 10 whole cherry tomatoes
- 1/2 cup jicama, julienned
- 5 slices pumpernickel bread, toasted
- Salt and pepper, to taste
- 2 tablespoons Roasted Garlic Herb Dressing
- 1/2 cup pumpernickel crust croutons
Instructions
- Bake Yukon slices on lightly-oiled baking sheet for 20 minutes at 350 degrees F and 2 minutes under broiler.
- Sprinkle with salt and pepper.
- Broil lightly-oiled asparagus for 2 minutes.
- Sprinkle with salt and pepper.
- Cut pumpernickel bread into stars and toast in oven at 350 degrees F for 5 minutes.
- In a medium mixing bowl, combine field greens, red onions, jicama, and croutons and toss with 2 tablespoons Roasted Garlic Herb Dressing.
- Place salad on large plate and garnish with cherry tomatoes, bread and potato.
- Serve immediately.
Notes
Salad is best when ingredients are used at room temperature.
Attribution
Saint Louis Bread Company