Revised Cornbread Salad – fat reduced & deconstructed

It took us a long time to try Cornbread Salad but when we did we were definitely fans. However, these days we need a fat and cholesterol reduced version! 

The solution -- create a deconstructed salad and get rid of the sour cream, mayonnaise and bacon!

The recipe is flexible -- add as much or as little of any of the following ingredients . . .

Revised Cornbread Salad – fat reduced & deconstructed 

Prepared cornbread 

Romaine lettuce, torn or cut into bite-size pieces

Jalapeño or pepperoncini peppers, diced (or whole for garnish)

Diced green or red pepper

Pinto or black beans, drained

Frozen corn, thawed & cooked

1 (15 oz.) can whole kernel corn, drained

Diced onions

Cherry or grape tomatoes, halved

Strips of Smoked Turkey

Reduced fat Ranch dressing

1. Dice cornbread and toast in oven to make crisp but tender croutons.
   
2. Arrange lettuce on plate.
3. Add as much of any or all ingredients – peppers, beans, corn, onions, tomatoes, turkey.
   
4. Drizzle with salad dressing.
5. Top with cornbread croutons.
   

Recipe without photos . . .

Revised Cornbread Salad – fat reduced & deconstructed 

Prepared cornbread 

Romaine lettuce, torn or cut into bite-size pieces 

Jalapeño or pepperoncini peppers, diced (or whole for garnish)

Diced green or red pepper

Pinto or black beans, drained

Frozen corn, thawed & cooked

Diced onions

Cherry or grape tomatoes, halved

Strips of Smoked Turkey

Reduced fat Ranch dressing

1. Dice cornbread and toast in oven to make crisp but tender croutons.
2. Arrange lettuce on plate.
3. Add as much of any or all ingredients – peppers, beans, corn, onions, tomatoes, turkey.
4. Drizzle with salad dressing.
5. Top with cornbread croutons.