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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 Trail Cornbread Mix
  • 4 ears fresh corn, boiled about 6 minutes or grilled (optional)
  • 1 cup Asiago cheese, cubed (optional)
  • 1 avocado, peeled and cut up (optional)

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
  • 1 teaspoon minced garlic (optional)

Cornbread Tomato Salad Recipe Directions:

  1. Prepare corn bread according to directions on package. Allow to cool.
  2. Remove corn bread from pan. Heat barbecue grill to high, brush each side of corn bread with olive oil and grill just until grill marks appear, 1-2 minutes per side.
  3. Remove cornbread and cut into 1-inch cubes. (This can be done a day ahead, cover cubes loosely and allow to dry.)
  4. Combine all vinaigrette ingredients in jar with tight fitting lid. Shake and set aside.
  5. In large salad bowl combine lettuce greens, tomatoes, and onion.
  6. Shake and add vinaigrette, gently toss salad.
  7. 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.