Most of the time if there’s a salad involved there’s usually also a good deal of dressing it up as well. Plain greens can be unexciting. But, this southwestern salad with cornbread croutons is packed full of both flavor and nutrients.

This recipe makes croutons out of cornbread- a great way to use up leftover cornbread from the day before if you have some that’s going begging.

There’s also some queso fresco on top of the greens for lots of savory flavor.

For the greens I used a mixture of spring greens and watercress- a fabulous combination. The watercress gives a really bright flavor to the salad.

Unlike some other salads, this one is very filling and could be a whole meal in itself, especially if you added some grilled chicken on top.

A bit of corn on top makes this salad taste extra Tex-Mex. For the dressing it’s a mix of honey, lime, cilantro, and spices. If you only took away one thing from this recipe and used the dressing then my work here would be done because it’s a game changer. It makes salad really tasty and full of flavor.

This dish has sweet and savory flavors – as well as fresh and crunchy textures – that make it a top tier kind of salad. And, it’s real crowd pleaser, too!