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Sunday, July 10, 2011

I'm a Southern Girl

And what does a Southern girl make on a hot July Sunday morning when company is coming for an afternoon in the pool?  Cornbread Salad!  If you want a refreshing, make-ahead dish that is as pretty as it is delicious, by all means serve this.
Preparation
  • YIELD: Makes 10 to 12 servings
  • COURSE: Salads
Ingredients
  • (6-ounce) package Mexican cornbread mix
  • (1-ounce) envelope buttermilk Ranch salad dressing mix
  • small head romaine lettuce, shredded
  • large tomatoes, chopped
  • (15-ounce) can black beans, rinsed and drained
  • (15-ounce) can whole kernel corn with red and green peppers, drained
  • (8-ounce) package shredded Mexican four-cheese blend
  • bacon slices, cooked and crumbled
  • green onions, chopped
  • Prepare cornbread according to package directions; cool and crumble. Set aside.
  • Prepare salad dressing according to package directions.
  • Layer a large bowl with half each of cornbread, lettuce, and next 6 ingredients; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours.

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