Recipe courtesy of Justin Sutherland

Chopped Salad with Cornbread Croutons

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  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 8 to 10 servings
One of my favorite exercises as a chef is finding unique ways to bring familiar flavors together.



  1. Preheat the oven to 350˚ F. Spread the cornbread cubes on a small baking pan. Bake, flipping halfway through, until golden, 8 to 10 minutes. Let cool.
  2. Combine the lettuce, cabbage, black-eyed peas, corn, tomatoes and pimientos in a large bowl. Add the dressing and toss to coat. Serve topped with the red onion and cornbread croutons.