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St. Louis Bread Company Pumpernickel Salad



  • 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


  1. Bake Yukon slices on lightly-oiled baking sheet for 20 minutes at 350 degrees F and 2 minutes under broiler.
  2. Sprinkle with salt and pepper.
  3. Broil lightly-oiled asparagus for 2 minutes.
  4. Sprinkle with salt and pepper.
  5. Cut pumpernickel bread into stars and toast in oven at 350 degrees F for 5 minutes.
  6. In a medium mixing bowl, combine field greens, red onions, jicama, and croutons and toss with 2 tablespoons Roasted Garlic Herb Dressing.
  7. Place salad on large plate and garnish with cherry tomatoes, bread and potato.
  8. Serve immediately.

Salad is best when ingredients are used at room temperature.

Source: Saint Louis Bread Company

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