Cornbread Salad With Yogurt Citrus Dressing
From keni 10 years ago
- <30 min to make
- Serves 6
I needed a side and this idea came about combining a green salad with a southwest dressing and some leftover cornbread. It ended up being a keeper! You can use either lemon or lime in the dressing.
Ingredients
- about an 8inch square pan of corn bread(at least a day old is fine! So is jalapeno or cheddar, etc :) shopping list
- 5-6 cups fresh greens(spinach, romaine, red leaf, green leaf, etc) shopping list
- 2 ripe tomatoes, diced shopping list
- 1 sweet(Vidalia) onion, chopped shopping list
- 1 roasted red pepper, chopped shopping list
- 1-4 roasted jalapenos, chopped shopping list
- 1/2lb bacon cooked crisp and crumbled shopping list
- 4 hard cooked eggs, chopped(optional) shopping list
- fresh chives, chopped shopping list
For Spicy yogurt Citrus Dressing
- 1 cup Greek yogurt shopping list
- 2T olive oil(I used chili infused) shopping list
- juice from 1 lemon or 2 limes shopping list
- 2 cloves garlic, minced shopping list
- several dashes sriracha shopping list
- 1t ground cumin shopping list
- 1T Dijon or hot mustard(I used jalapeno) shopping list
- 1-2T honey shopping list
- kosher or sea salt and fresh ground pepper shopping list
How to make it
For Dressing
- Combine all ingredients and refrigerate until ready to use
For Salad
- Cut cornbread into bite sized cubes
- Bake in a 300 oven for 10 -12 minutes until fully dried
- Combine cornbread cubes with the greens, onion, peppers, tomatoes, eggs and bacon.
- Toss well to combine
- Add dressing and toss, again, to cover all the salad with dressing
- Serve immediately or chill for a couple hours(even better!:)
- Add fresh chives at serving, if desired
People Who Like This Dish 4
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