Salad Cups

• 12 slices White Or Wheat Bread
• 3 Tablespoons Butter, Melted
• 1-1/2 cup Chopped Lettuce
• 1/4 cups Carrots, Chopped
• 1/4 cups Grape Tomatoes, Chopped
• 1 ounce, weight Your Favorite Salad Dressing

1. For this dish you can use the fixins for your favorite salad or just keep it simple with lettuce, tomatoes, carrots and some dressing. Caesar Salad is great too.
2. Preheat oven to 400 degrees
3. Use a rolling pin to slightly roll out each slice of bread (kids love that part). A few rolls should do it. Cut out 2-3 inch rounds from each slice using a biscuit cutter or a circle cookie cutter (in a pinch use a glass). Insert one bread round into each section of your muffin tin, pressing down slightly, forming a cup shape. Lightly brush each one with the butter.
4. Bake for 8-10 minutes until lightly brown and crispy. Cool.
5. When ready to serve, fill cups with a chopped salad tossed with dressing of your choice. You can fill the cups with Caesar salad sprinkled with some fresh shaved Parmesan or some chopped up raw veggies of your choice tossed with a bit of dressing. Whatever you or the kids may enjoy!
6. Enjoy!!
7. Colleen

bread, butter, chopped lettuce, ubc, ubc, favorite salad dressing

Taken from tastykitchen.com/recipes/salads/salad-cups/ (may not work)