1 Loaf (16 Ounce) French Bread, about 20"es long
1 pkg (10 Ounce) Romaine Salad Mix
1 can (16 Ounce) Cannellini Beans, rinsed and drained
1 cup Grape Tomatoes, cut in half
½ Medium-size Red Onion, thinly sliced
1 cup Fresh Mozzarella Balls, small size
⅓ cup Balsamic Vinaigrette Salad Dressing
2 Tbsp Lemon Juice
DIRECTIONS:
Cut a 1/2 inch thick slice from top of bread, and set top aside. Hollow out bread using a serrated knife, leaving a 1-inch shell; reserve soft bread for another use. Set bread shell aside.
Combine salad mix and next 4 ingredients. Combine dressing and lemon juice; drizzle over lettuce mixture. Toss.
Fill bread shell with lettuce mixture; replace top. Slice and serve.
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