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Greens With Poblano-Buttermilk Dressing and Cornbread Croutons


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  • For dressing:
  • 1 poblano chile, roasted, peeled and seeded
  • 1/4 cup buttermilk
  • 1/4 cup mayonnaise
  • 1 tablespoon chopped green onion
  • 1 clove garlic, chopped
  • 1 teaspoon freshly squeezed lime juice
  • 1 teaspoon finely chopped cilantro
  • Salt and freshly ground black pepper to taste
  • For croutons:
  • 1/2 loaf green-chile cornbread, cut into 1/2-inch cubes (see recipe)
  • For salad:
  • 8 to 10 cups mixed greens (arugula, red leaf, mesclun, romaine, frisee, endive, etc.)
  • 1 cup diced red or yellow bell pepper
  • 2 avocados, peeled, pitted and thinly sliced



Step 1

For the dressing, place all the dressing ingredients into a blender and puree. Set aside.

Heat the oven to 350 degrees. Place the cornbread cubes on a baking sheet and toast in oven until lightly browned, about 10 minutes.

In a large bowl, toss together the greens and diced bell pepper. Toss with just enough dressing to coat the greens. Divide evenly among 6 plates; arrange the avocado slices and cornbread croutons on top. Serve immediately.


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