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Corn Bread Salad

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  Corn muffin mix 8 Ounce (1 Package)
  Skim milk 1⁄3 Cup (5.33 tbs)
  Egg 1 Large, beaten
  Cooking spray 1
  Torn romaine lettuce 6 Cup (96 tbs)
  Seeded chopped tomato 1 Cup (16 tbs)
  Chopped green bell pepper 1 Cup (16 tbs)
  Red onion 3⁄4 Cup (12 tbs), chopped
  Sweet hickory smoked bacon slices 3 , cooked and chopped
  Fat free ranch dressing 2⁄3 Cup (10.67 tbs)

1. Preheat oven to 400°.
2. Combine muffin mix, milk, and egg; stir until blended. Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 400° for 15 minutes or until golden. Let cool 10 minutes. Remove corn bread from pan; cut corn bread loaf in half. Reserve half of corn bread for another use. Cut remaining half into cubes. Place corn bread cubes on a baking sheet; bake at 400° for 10 minutes or until crisp and lightly browned.
3. Combine corn bread cubes, lettuce, and next 4 ingredients; toss well. Pour dressing over salad; toss well. Serve immediately.

Recipe Summary

Side Dish

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Corn Bread Salad Recipe