Salads: Corn Bread Salad

Salads:  Corn Bread Salad
Salads:  Corn Bread Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Vinaigrette:

  • 3

    oz balsamic vinegar

  • 6

    oz OVO

  • 2

    t Dijon mustard

  • 1 1/2

    t fresh basil in oil

  • 1/2

    t sugar

  • 3/4

    t granulated garlic or 1/4-1/2 t garlic powder

  • 3/4

    t pepper

  • 1/2

    t kosher salt

  • Dash of cumin

  • Greens Blend:

  • 1

    part arugula

  • 1

    part baby spinach

  • 2

    parts romaine lettuce

  • Shredded carrots and red cabbage for color

  • Salad:

  • 2

    cups greens blend

  • 2

    cups cooked cornbread crumbled

  • 1/4

    c chopped fried bacon

  • 1/2

    c bell pepper, green and red

  • 1/4

    c sliced scallions or green onions

  • 1/2

    c basil-balsamic vinaigrette

Directions

Mix salad ingredients until well incorporated. Dress salad with dressing right before serving with dressing to prevent wilting. Mix all vinaigrette ingredients together and refrigerate. Shake well prior to serving. Cornbread recipe, use Dee Drummonds The Pioneer Woman. No sugar in the cornbread recipe!! You may want to toast the cornbread crumbles. Place on a single layer on baking sheet and bake until lightly toasted, about 7-8 minutes. Additions to salad may include black eyed peas, brown beans, corn or shredded cheese.

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