Diabetic Friendly Cornbread Salad Recipe
Tagged in Salad
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Directions
Prepare muffin mix according to package directions in an 8-inch square pan, using water instead of milk. Cool in pan 10 minutes. Remove cornbread from pan; cut into cubes.
Place cornbread cubes on a baking sheet; bake at 400 degrees 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.
Combine toasted cornbread cubes, lettuce, and next 4 ingredients; toss well. Pour dressing over salad, and toss well.
Serve immediately.
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
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