Corn Bread Salad

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cornbreadsalad_sm.jpgA great filling salad with three types of greens and a creamy buttermilk lime dressing with a hint of honey. Cornbread croutons add crunch and a southern flair.

Cornbread, cut into 1-inch cubes
Lettuce
Arugula
Spinach
Tomatoes, chopped
Buttermilk-Lime Dressing (below)

Preheat oven to 250°. Scatter the corn bread in a single layer on a half-sheet pan and bake until the pieces are lightly toasted, about 7 minutes.

Place lettuce, greens, 3 cups of toasted corn bread and tomatoes to a large bowl and toss to combine. Drizzle with buttermilk dressing, season with salt and pepper, and toss again. Serve immediately.

Buttermilk-Lime Dressing

3/4 cups buttermilk
5 tablespoons freshly squeezed lime juice (1 1/2 limes)
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1/2-1 tablespoon honey
1/4 cup finely minced fresh basil or cilantro
1/4 cup finely minced fresh flat-leaf parsley
1/4 cup finely minced green onions
1/2 teaspoon salt, plus more to taste

Whisk all of the ingredients together in a small bowl until combined. Can covered tightly and stored in the fridge up to two days.

Original recipe


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