Southern Cornbread Salad

Southern Cornbread Salad

If you are looking for a easy Monday night dinner, well I have the simple solution for that. Have you ever tried Southern Cornbread Salad? Its super easy to make and I think you will enjoy the easy steps it takes to complete this meal, I like to make this and serve in Chinese containers and off to the lake front for a evening picnic.


Ingredients:

1/2 cup of mayo
1/4 cup of buttermilk
Sea Salt to taste
Fresh ground black pepper to taste
2 tablespoons of white vinegar
1- 8 inch round of cornbread
2 cups of Arugula salad mix
4 vine ripened tomatoes ( I like you use yellow and red) chopped
1 English cucumber or if you have cucumbers in season use two of them sliced thin and peeled.
1 stalk of celery thinly sliced
1 cup of fresh Basil torn into pieces
2 teaspoons of fresh Italian parsley diced
3 tablespoons of fresh Mint, chopped
1/2 cup of fresh corn cut of the cob

Directions:

In a large mixing bowl mix together the mayo, buttermilk and vinegar. Season to taste with salt and pepper, cover and chill until time to serve.
In a large bowl cut cornbread into 3/4 inch rough cubes and place on a baking sheet, uncovered for 3 hours till it dries out. You also can place in the oven at 150 degrees for 15 min. After the cornbread cubes have cooled place back in the bowl add the arugula, tomatoes, cucumbers, celery, basil, parsley and mint. Add the dressing and sweet corn. Toss to combine the dressing and taste. I like to place in Chinese containers and I am off to a nice shade tree with a glass of iced tea with lemon.

Enjoy,

Garrett