Cornbread Salad
Yield: 6 servings (Recipe pictured on page 168.) (serving size: 2 cups)
Recipe from
More From Oxmoor House
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
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.
Cornbread Salad Recipe at a Glance
- COURSE: Salads
- CUISINE: American, Southern
- MAIN INGREDIENT: Vegetables
- COOKING METHOD: Bake
- PUBLICATION: Oxmoor House
More Recipes for Salads
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Layered Cornbread Salad
Oxmoor House -
Thumbs-Up Cornbread Salad
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Grilled Shrimp-and-Green Bean Salad
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