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.
Cooking Light The Lazy Gourmet
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