Pumpernickel Salad Recipes

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RACHAEL RAY'S DEVILED EGG SALAD ON PUMPERNICKEL



Rachael Ray's Deviled Egg Salad on Pumpernickel image

This is not your Mom's egg salad recipe. It's a whole lot better--spicy but creamy. I found this recipe in Rachael Ray's Cooking 'Round the Clock, 30 Minute Meals. Tasty stuff!

Provided by AmyZoe

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

8 large eggs
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1 tablespoon hot sauce (tabasco)
2 tablespoons prepared yellow mustard
3 tablespoons mayonnaise or 3 tablespoons ranch dressing
1/4 cup onion (white, grated or minced)
1 celery rib (small, from the heart with greens and finely chopped)
2 tablespoons chives, finely chopped
3 tablespoons green salad olives and pimientos, drained and finely chopped
salt
black pepper
8 slices pumpernickel bread
4 lettuce leaves

Steps:

  • Place eggs in a pot and cover with water.
  • Bring water to a boil.
  • Cover the pot and turn off the heat. Let eggs stand 10 minutes.
  • Drain, then shake the eggs around in pot to crack the shells.
  • Run eggs under cold water to peel and cool.
  • In a medium bowl, combine paprika, chili powder, worcestershire sauce, hot sauce, mustard, mayonnaise, onion w/juice, celery, chives, and olives.
  • Coarsely chop eggs and add them to a bowl.
  • Mix egg salad and season with salt and pepper.
  • Lightly toast bread and make sandwiches with mounds of deviled egg salad and lettuce.

Nutrition Facts : Calories 371.8, Fat 16.1, SaturatedFat 4, Cholesterol 425.9, Sodium 865.5, Carbohydrate 37.9, Fiber 5.7, Sugar 3.4, Protein 19.4

PUMPERNICKEL, MOZZARELLA & HEIRLOOM TOMATO PANZANELLA



Pumpernickel, Mozzarella & Heirloom Tomato Panzanella image

I love a great Panzanella Salad. I've made this several different ways, but this recipe is the one that seemed to get the best reviews when I served it.

Provided by Melanie B.

Categories     Grains

Time 15m

Yield 8-12 serving(s)

Number Of Ingredients 13

6 cups pumpernickel bread, stale and cut into 1-inch cubes
1 cup English cucumber, sliced in half & 1/4 inch slices (half moon shaped)
1 red bell pepper, roasted, seeded, peeled, and chopped
1/2 small red onion, thinly sliced & cut in half
1 cup mozzarella cheese, preferably fresh cut into cubes
1 cup tomatoes, preferably a mixture of yellow pear and red grape heirlooms
1/2 cup basil, thinly sliced (chiffonade)
1 garlic clove, finely minced
1/2 teaspoon whole grain mustard
1/4 cup balsamic vinegar, a good variety
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

  • Mix together bread, cucumber, red bell pepper, onion, cheese, tomatoes, and basil in a large bowl.
  • Whisk together remaining ingredients to make the vinaigrette. Pour vinaigrette over the salad and toss until evenly coated.
  • Serve and enjoy!

Nutrition Facts : Calories 174.9, Fat 16.8, SaturatedFat 3.7, Cholesterol 11.1, Sodium 311.6, Carbohydrate 3.4, Fiber 0.8, Sugar 1.8, Protein 3.7

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