Cornbread Salad

Name: Cornbread Salad
Ingredients: 1 (7.5-ounce) package corn muffin mix; 6 cups torn romaine lettuce; 1 cup seeded, chopped tomato; 1 cup chopped green pepper; 3/4 cup chopped purple onion; 3 slices turkey bacon, cooked and crumbled; 2/3 cup fat-free Ranch-style dressing

7 ingredients

2 steps

Ingredients

1 (7.5-ounce) package corn muffin mix
6 cups torn romaine lettuce
1 cup seeded, chopped tomato
1 cup chopped green pepper
3/4 cup chopped purple onion
3 slices turkey bacon, cooked and crumbled
2/3 cup fat-free Ranch-style dressing

Directions

1

Prepare muffin mix according to package directions in an 8-inch square pan, using water instead of milk. Cool 10 minutes. Remove cornbread from pan; cut into cubes. Place cornbread cubes on a baking sheet; bake at 400° for 10 minutes or until crisp and lightly browned. Place half of cornbread cubes in a large bowl; reserve remaining cornbread cubes for another use.
2

Combine cornbread cubes, lettuce, and next 4 ingredients; toss well. Pour dressing over salad, and toss well. Serve immediately.