Corn Bread Salad
|Corn muffin mix||8 Ounce (1 Package)|
|Skim milk||1⁄3 Cup (5.33 tbs)|
|Egg||1 Large, beaten|
|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.