Pages

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.

No comments:

Post a Comment