Recipe courtesy of Justin Sutherland
From:
Food Network Magazine
Chopped Salad with Cornbread Croutons
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 107
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 2
- Cholesterol
- 7
- Sodium
- 211
- Total: 30 min
- Active: 10 min
Ingredients
1/2 cup cubed cornbread (1/2-inch cubes)
6 cups chopped romaine lettuce (about 1/2 head or 2 hearts)
1 1/2 cups thinly sliced red cabbage (about 1/4 head)
1/2 cup canned black-eyed peas, drained and rinsed
1/2 cup frozen fire-roasted corn kernels, thawed (or fresh corn kernels)
1/2 cup halved cherry tomatoes
1/4 cup diced pimientos, rinsed
1/2 cup ranch dressing
1/2 cup thinly sliced red onion (about 1/4 onion)
Directions
- 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.
- 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.