Now that I have given you a recipe for making your own salad bowls and flat bread crackers, here is a recipe for flat bread salad. Unsurprisingly, this is basically a salad featuring flat bread crackers in lieu of croutons.
Ida’s Flat Bread Salad
I think there are a few variations of this salad floating around. This is the version I got from Ida.
2 bags lettuce
1 sliced red onion (I used one bunch scallions, sliced)
2 cucumbers, sliced (I used one large European cucumber and I halved the cucumber lengthwise before slicing)
1 pint grape tomatoes (I think it is better when you halve the tomatoes)
1 package everything flatbreads, crumbled (I didn’t use the whole 5 ounce box, just the amount I would use if I was adding croutons)
(optional for a dairy meal: grated Parmesan cheese)
(optional: diced avocado)
1/2 cup mayonnaise
3/4 cup olive oil (I used 1/2 cup)
2-3 tsp. soy sauce (I used 1 tsp. soy sauce and 1 tsp. miso)
2 cloves garlic, crushed (I mashed the minced garlic with the salt to pulverize it into a smooth paste)
3/4 tsp. salt
1 tsp. lemon juice (I used more, between half a lemon and a whole lemon’s worth of juice)
2 Tbl. sugar (I used honey)
1 tsp. pepper
1 tsp. dry mustard
Combine the lettuce, tomatoes, cucumbers and onion or scallions. You can add a sprinkle of Parmesan cheese if you like. Sprinkle over the flatbread pieces. In another container, combine the dressing ingredients. Adjust the seasoning of the dressing to taste. Right before serving, drizzle over some of the dressing and toss the salad well, adding more dressing as needed to coat the salad well without drowning it in dressing. You might have leftover dressing (I had enough dressing for two salads).