Cornbread Salad
A delicious and hearty salad made with crumbled cornbread, fresh vegetables, and a tangy dressing.
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Cornbread
- 4 cups crumbled cornbread prepared and cooled
Salad Ingredients
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 cup bell pepper diced
- 1 cup red onion diced
Dressing
- 0.5 cup mayonnaise
- 0.5 cup sour cream
- 2 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
1. Preheat your oven to 375°F (190°C) and bake the cornbread according to your recipe or package instructions. Allow it to cool completely.
2. In a large mixing bowl, crumble the cooled cornbread into bite-sized pieces.
3. Add the cherry tomatoes, cucumber, bell pepper, and red onion to the bowl with the cornbread.
4. In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper to make the dressing.
5. Pour the dressing over the cornbread mixture and gently toss to combine.
6. Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 400mg | Potassium: 200mg | Fiber: 2g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 1mg