Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Oxmoor House Cornbread Salad

List of Ingredients




8-1/2 oz Pkg corn muffin mix
2 c Packed, torn romaine lettuce
2 Stalks celery; chopped
1 lg Tomato, seeded & chopped
1 lg Green pepper, chopped
1 sm Purple onion, chopped
1/4 c Olive oil
1/4 c Lemon juice
1-1/2 tsp Dry mustard
1/2 tsp Salt
1/2 tsp Pepper
1/2 c Mayonnaise
1/2 c Chopped pecans
1/4 c Chopped green onions

Bake muffin mix accoring to package directions in an 8" square pan.
Cool 10 minute.
Remove cornbread from pan; cool and cut into cubes.
Place cubes on a baking sheet.
Bake at 250 degrees for 1 hour.
Combine lettuce, celery, tomato, green pepper and
purple onion; toss.
Combine olive oil and next 4 ingredients.
Pour olive oil mixture over salad.
Stir in cornbread and mayonnaise.
Sprinkle with pecans and green onions before serving.

Cut cornbread into cubes; toast the cubes until
golden. Cornbread adds a crunchy texture to this
colorful salad.
Source: Southern Living Five-Star Recipe Collection, Oxmoor House


Recipe