Thursday, April 1, 2010
Cornbread Salad from the South
I think Trisha Yearwood is a country singer (I could google it or you could tell me!). From the article I read about her in Country Living, I know that she grew up in the South and ate cornbread at every meal. I liked the looks of her cornbread salad recipe, and it handily solved the problem of leftover winter cornbread in my freezer. When friends came for lunch today, we made it along with oven sweet potato fries. Should have had some sweet tea too!
Trisha Yearwood's Cornbread Salad with French Dressing
Three hours before serving, layer in a big salad bowl:
6 cups torn salad greens
2 cups crumbled cornbread
3-4 cups chopped vegetables (she uses tomatoes and bell peppers - I would use whatever you think sounds good or have on hand; I used mushrooms and shredded turnips)
1 medium sweet onion, chopped
Fry some bacon (she says 9 slices - I used about 5); chop and set aside.
Combine in a blender until thick and well blended:
1/2 c. vegetable oil
1/4 c. apple cider vinegar
1/4 c. water
1/2 c. sugar
1/2 tsp. salt
2 tsp. paprika
2 tsp. prepared mustard
2-3 Tbs. finely chopped onion
When ready to serve, toss salad with dressing and bacon pieces.
My observations: the salad you see in the photo is actually doubled because there were three adults and four children eating lunch. I also added some shredded cheese, but that didn't do much. I halved the amount of dressing and next time I will reduce the sugar - boy, them Southerners like SWEET. I do think tomatoes would be great in this salad, and now I'm excited for the first local tomatoes. I could also see using some bits of ham instead of bacon and maybe even a sprinkle of toasted pecans. Maybe even some black beans. . . There is lots of potentional here - thanks to Trisha Yearwood for the great recipe!
Aden patiently waits for lunch as I fiddle with the camera.