recipe: CORNBREAD PANZANELLA SALAD

CORNBREAD CROUTONS

INGREDIENTS

3-Ounces Day-Old Cornbread

METHOD

Line a baking sheet with parchment paper. Slice cornbread into strips, then layout on baking sheet. Toast in a 400° oven until lightly brown (turn over to brown each side). Once cool, break into bite-size pieces.

DRESSING

INGREDIENTS

2-Teaspoons Olive Oil

1-Teaspoon White Wine Vinegar

¼-Teaspoon Salt

¼-Teaspoon Freshly Ground Black Pepper

1+½ Medium Sized Scallions

¼-Cup Fat-Free, Plain Greek Style Yogurt

METHOD

In a small bowl, combine: oil, vinegar, salt & pepper. Stir well. Then add: scallions & yogurt. Stir again.

 


SALAD 

INGREDIENTS

12-Ounces Halved Cherry Tomatoes

2 Medium Corn on the Cob – Kernels Removed

2-Tablespoons Fresh Basil – Shredded

¼-Teaspoon Salt

¼-Teaspoon Freshly Ground Black Pepper

1-Bunch Arugula

METHOD

In a large bowl, combine: tomatoes, corn, basil, salt and pepper. Add dressing. Mix gently, but well.

Plate the salad: Layout some Arugula. Then add some salad mixture. Then top with cornbread croutons.