Strawberry Spring Salad in a Woven Bread Bowl

Preheat oven to 350°F. Spray the outside of a medium-sized metal bowl generously with nonstick cooking spray.

Open Pillsbury™ pizza dough, unroll, and slice lengthwise into 1/2-inch wide strips.

On a clean work surface covered in parchment paper, lay out 1/2 of the pizza dough strips, so they sit about 3/4-inch apart. Beginning in the center of the strips, weave the second half of the pizza strips in and out to create a basket base.

Gently flip the weaved bread dough on top of the inverted prepared metal bowl. Fold the edges of the bread up around the outside, bottom portion of the bowl to create the woven bread bowl. Trim edges as needed to fit neatly.

Place inverted bowl with bread weave on top on a baking sheet. Bake in preheated oven for 18-23 minutes, or until golden brown. Remove and cool completely before gently removing the bread bowl from the metal bowl.

To make salad, toss together spinach, onions, feta, walnuts, and strawberries. In a blender, combine vinegar, garlic, sugar, and canola oil until pureed. Add salt and pepper to taste. Just before serving, toss salad in dressing in a large bowl. Gently transfer to bread bowl, taking care so salad doesn't compact. Serve immediately.