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Cornbread Tomato Salad Recipe
Salad Ingredients:
- 8 Cups Mixed Greens: Spring Greens, Arugula, Baby Spinach, Romaine, or other
- 1 pint Grape or Sweet Cherry Tomatoes, cut in half
- 1 medium Red Onion, diced
- 1 package Appalachian Trail or Santa Fe TrailCorn Bread Mix
- Optional: 4 ears fresh Corn, boiled about 6 minutes or grilled
- Optional: 1 Cup Asiago Cheese, cubed
- Optional: 1 Avocado, peeled and cut up
Vinaigrette Ingredients:
- 1/2 cup extra virgin Olive Oil
- 1/2 cup red Wine Vinegar
- 1/2 packet Pesto Dip Mix
- Salt and freshly ground pepper to taste
- Optional: 1 tsp minced garlic
Recipe Directions:
- Prepare corn bread according to directions on package. Allow to cool.
- Remove corn bread from pan. Heat barbeque grill to high, brush each side of corn bread with olive oil and grill just until grill marks appear, 1-2 minutes per side.
- Remove cornbread and cut into 1-inch cubes. (This can be done a day ahead, cover cubes loosely and allow to dry.)
- Combine all vinaigrette ingredients in jar with tight fitting lid. Shake and set aside.
- In large salad bowl combine lettuce greens, tomatoes, and onion.
- Shake and add vinaigrette, gently toss salad.
- Add cornbread and any optional additions. Mix gently and serve.
Note: If making ahead, add the cornbread just before serving so it doesn't get soggy.
Recipe Product Additions:
|
Santa Fe Trail Cornbread Mix
Price: $4.50 |