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!
Southwestern Salad with Cornbread Croutons
Diet: Vegetarian
For the salad and toppings:
- 4 cups cubed day-old cornbread (1 lb)
- 1/2 cup olive oil
- salt and pepper to taste
- 1/2 teaspoon ground cumin
- 8 oz mixed salad greens of your choice
- 1/2 cup flat leaf parsley, coarsely chopped
- 1 cup cooked corn, thawed if frozen or drained if canned
- 2 oz drained green chilis (optional)
- 1/4 cup pistachios
- 4 oz queso fresco
For the dressing:
- juice of 2 limes
- 3 tablespoons honey
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- pinch cayenne pepper
- 3 tablespoons olive oil
- salt and pepper to taste
Preparation
- Preheat oven to 350˚F. Toss cornbread cubes with olive oil on large baking sheet. Top with salt, pepper, and cumin. Bake for 18-20 minutes or until golden. Set aside.
- While croutons are baking whisk together dressing ingredients. Set aside.
- In large bowl combine greens, parsley, and corn. Top with chilis (if using), pine nuts, and queso fresco. Drizzle dressing on top and add croutons to finish. Or make individual bowls of salad following same order.
Recipe adapted from Country Living.