• 8 cups Spring Greens, or Romaine Lettuce, chopped, or Arugala
• 1 cup Grape or Sweet Cherry Tomatoes, cut in half
• 1 medium red Onion, cut in half, sliced thin
• 1 package Santa Fe Trail Corn Bread Mix
• Optional: 4 ears of fresh Corn, grilled ( see cooking directions below)
• Optional: Cubed Asiago Cheese

Vinaigrette:

• 1 cup extra virgin olive oil
• ½ cup red wine vinegar
• 1 T. oregano
• 1 t. salt
• 1 t. pepper
• 1 t. sugar
• 5 clove pressed garlic

1. Prepare corn bread according to directions on package. Allow to cool. Remove corn bread from the pan. Heat barbeque grill to high. Brush each side of corn bread with olive oil and grill just until grill marks appear, about 1 minute per side. Remove corn bread and cut into 1-inch cubes. (This can be done a day ahead, cover corn bread loosely and allow to dry)
2. Combine olive oil and vinegar. Mix well. Add remaining ingredients. Set aside.
3. In a large salad bowl, combine lettuce, cut-up tomatoes, onion and corn. Add vinaigrette and gently toss.
4. Add corn bread to salad. Mix thoroughly and serve. Add cheese if desired.

How to Grill Corn on the Cob

1. Remove and discard husk. Use a wet paper towel to remove silk.
2. Soak corn in cold water for 15 minutes.
3. Preheat grill to medium heat.
4. Remove corn from water and shake off excess water.
5. Brush corn with olive oil. Sprinkle corn with salt and a little garlic.
6. Roast corn for 15 minutes, turning occasionally.
7. After cooling, slice kernels off the cob into a medium bowl.