Cornbread Salad Pioneer Woman Recipe
Tossed together with a tangy dressing made from buttermilk, this hearty and satisfying dish is perfect for any time of day. Whether you're craving something savory or sweet, this irresistible recipe will satisfy you!
Ingredients
- 1 Batch of cornbread (cubed)
- 1 Head of iceberg lettuce (chopped)
- 2 Tomatoes (diced)
- 1/2 cup Shredded cheddar cheese
- 1/4 cup Diced red onion
- 1/4 cup Bacon bits
- 1/2 cup Croutons
- 1/4 cup White vinegar
- 1/4 cup Olive oil
- 1 tbsp Honey
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F.
- Spread the cubed cornbread out onto a baking sheet and bake for 10-12 minutes, or until golden brown.
- In a large salad bowl, combine the iceberg lettuce, diced tomatoes, shredded cheese, red onion, bacon bits, and croutons.
- In a small bowl or jar, whisk the white vinegar, olive oil, honey, Dijon mustard, and a pinch of salt and pepper.
- Toss the salad with the desired amount of dressing and top with the croutons. Serve immediately.
- Enjoy!