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Cornbread Salad

Prep time 35 mins
Yield 6 servings (Recipe pictured on page 168.) (serving size: 2 cups)

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

Nutrition 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

How to Make It

  1. 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.

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

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