Cornbread salad
Try this scrumptious cornbread salad recipe for a delightful blend of sweet cornbread, fresh greens, tangy dressing, and savory toppings. Perfect for a satisfying and flavorful meal!
Ingredients:
- ¼ cup buttermilk
- ¼ cup sour cream
- ½ teaspoon ground pepper
- ¼ teaspoon dried dill
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- 3 ½ cups cornbread cubes (1-inch; see Tip)
- 1 (15-ounce) can no-salt-added black-eyed peas, rinsed
- 2 cups corn kernels, fresh or thawed frozen
- 1 small romaine heart, thinly sliced (about 2 cups)
- 1 pint cherry tomatoes, cut into halves or quarters
- 1 cup shredded Cheddar cheese
- 4 center-cut bacon slices, cooked and crumbled
Instructions:
- Combine buttermilk, sour cream, pepper, dill, garlic powder, onion powder, and salt in a medium bowl by stirring with a whisk until well mixed.
- Place cornbread cubes at the base of a medium trifle dish or medium glass bowl. Add layers of black-eyed peas, corn, lettuce, tomatoes, Cheddar, and bacon. Drizzle the buttermilk dressing on top. Then, cover and place in the refrigerator until the cornbread absorbs some of the dressing and the lettuce remains crunchy, typically for 2 to 3 hours.
Summary:
- Calories: 3455 kcal
- Fat: 145 g
- Protein: 122 g
- Carbs: 432 g
- Potassium: 3966 mg
- Magnesium: 458 mg