Cornbread Salad

Yield: 6 servings (Recipe pictured on page 168.) (serving size: 2 cups)
Recipe from Oxmoor House

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 152
  • Calories from fat: 15%
  • Fat: 2.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.1g
  • Carbohydrate: 27.7g
  • Fiber: 1.8g
  • Cholesterol: 5mg
  • Iron: 0.0mg
  • Sodium: 501mg
  • Calcium: 0.0mg


  • 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


  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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