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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    CORNBREAD SALAD

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    CORNBREAD SALAD Empty CORNBREAD SALAD

    Post by Lobo Sat 27 Jun 2015, 9:42 pm

    CORNBREAD SALAD
    Tommy C. Simmons, An enthusiastic cook
    Photograph Tommy C. Simmons

    If you are planning to attend a potluck anytime in the next few weeks, I have a salad you’ll love to make and take. It’s simple to assemble, feeds a crowd, and can be prepared several hours ahead. This is a big salad. It’s also a clean-out-the-leftovers kind of salad, meaning you can add leftover chopped turkey or ham to the mixture after your holiday dinners.
    If you don’t have the ingredients to make your own salad dressing to bind the greens, vegetables and cornbread, use a readymade creamy dressing, such as Green Goddess or Creamy Ranch.
    This will be one of your go-to recipes from now on, I promise.
    Layered salad serves a crowd and can be made ahead.
    Home kitchen-tested recipe by Tommy C. Simmons
    Recipe is adapted from original by Corinne Cook in her cookbook, Extra! Extra! Read More About It!
    CORNBREAD SALAD Cornbread-salad-recipeCORNBREAD SALAD
    Serves 8 to 10.
    Salad:
    1 recipe cornbread or 1 (8 ½-oz.) box cornbread mix, prepared according to package directions, cooled and crumbled or cut into small cubes.
    1 (14-oz.) can black beans, rinsed and drained (can substitute black eyed peas or home-cooked lady peas)
    1 (14-oz.) can shoepeg corn, drained (can substitute yellow corn, Mexi-Corn or defrosted corn cut off a cob)
    1 cup diced sweet Vidalia onion
    3 fresh, ripe tomatoes, chopped into coarse dice
    2 cups chopped or shredded Romaine lettuce
    Dressing:
    1 cup mayonnaise
    1 cup sour cream
    1 (1.0-oz.) envelope dry ranch salad dressing mix
    Topping:
    8 ozs. shredded Cheddar cheese
    1 small bunch green onions, chopped
    4 or 5 slices crisply fried bacon, crumbled (optional)

    1. In a medium bowl, mix mayonnaise, sour cream, and dry ranch salad dressing mix. Set aside.
    2. Layer in a large bowl, half of the cornbread, half of the beans, half of the corn, onions, tomatoes, and lettuce. Repeat layers.
    3. Seal top of salad with the dressing.
    4. Garnish with Cheddar cheese, green onions and crumbled bacon. Cover with plastic wrap and refrigerate several hours before serving. You have the option of tossing to make sure everyone tastes all the layers of ingredients or serving as is and letting guests dig in to find all the ingredients.

    Posted December 12, 2014
    [size=undefined]All articles are copyrighted and remain the property of the author.

    Article URL:
    http://www.GardenSMART.com/?p=articles&title=Recipe_-_Cornbread_Salad[/size]
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