Cornbread Salad

recipe

Yield:

6 servings (Recipe pictured on page 168.) (serving size: 2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 35 Minutes

Nutritional Information

Calories 152
Caloriesfromfat 15 %
Fat 2.6 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.1 g
Carbohydrate 27.7 g
Fiber 1.8 g
Cholesterol 5 mg
Iron 0.0 mg
Sodium 501 mg
Calcium 0.0 mg

Ingredients

1 (7.5-ounce) package corn muffin mix
6 cups torn romaine lettuce
1 cup seeded, chopped tomato
1 cup chopped green pepper
3/4 cup chopped purple onion
3 slices turkey bacon, cooked and crumbled
2/3 cup fat-free Ranch-style dressing

Preparation

Prepare muffin mix according to package directions in an 8-inch square pan, using water instead of milk. Cool 10 minutes. Remove cornbread from pan; cut into cubes. Place cornbread cubes on a baking sheet; bake at 400° for 10 minutes or until crisp and lightly browned. Place half of cornbread cubes in a large bowl; reserve remaining cornbread cubes for another use.

Combine cornbread cubes, lettuce, and next 4 ingredients; toss well. Pour dressing over salad, and toss well. Serve immediately.

Note:

Cooking Light The Lazy Gourmet

January 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note