Summer Cornbread Salad

Name: Summer Cornbread Salad
Prep time: 30 min
Total time: 30 min
Cuisine: American, World Cuisine
Ingredients: 3 cups crumbled cornbread; I large bell or cubanelle pepper, diced; 1 large Vidalia onion, diced; 3-4 stalks celery with leaves, chopped; 1 bunch (1/2 cup) cilantro, chopped; 1 medium cucumber, diced; 1 bunch (1/2 cup) green onions; 1/2 cup shredded cheese (Cheddar or Colby Jack works great); 1/2 cup salted, roasted sunflower seeds (can substitute cooked, crumbled bacon); 1/2 cup light mayonnaise; 1/2 cup fat free Greek yogurt; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dill weed; 1/2 teaspoon granulated garlic; 1/2 teaspoon granulated onion; 2 teaspoons dried chives, (can use up to 2 tablespoons fresh)

1 step

Prep:30min

This salad is perfect when summer veggies are in their prime. A great way to use up leftover cornbread.

Updated at: Thu, 17 Aug 2023 09:50:32 GMT

Nutrition balance score

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Ingredients

10 servings

3 cupscornbread

crumbled

bell pepper

large, or cubanelle, diced

3 stalkscelery

½ cupcilantro

½ cupgreen onions

½ cupshredded cheese

Cheddar or Colby Jack works great

½ cupsalted roasted sunflower seeds

can substitute cooked, crumbled bacon

Dressing Ingredients

½ cuplight mayonnaise

½ cupfat free greek yogurt

½ teaspoonsalt

½ teaspoonblack pepper

½ teaspoondill weed

½ teaspoongranulated garlic

½ teaspoongranulated onion

2 teaspoonsdried chives

can use up to 2 tablespoons fresh

Instructions

Step 1

Prepare veggies and add to a large bowl. Add crumbled cornbread, shredded cheese and sunflower seeds. Combine mayonnaise and Greek yogurt in a separate small bowl. Stir well. Mix all seasonings in mayonnaise/yogurt mixture. Mix the dressing into the salad, combining all ingredients well. Can be eaten right away. It does well to make a day ahead and let flavors merge. Can be refrigerated up to three days.