1 1/2 c Cornbread
1 tb Olive oil
1 tb Parsley
1 tb Chopped chives
2 tb Balsamic vinegar
1 tb Dijon mustard
5 tb Olive oil
Salad greens
1/2 c Each: red onion; yellow
-tomato, red
; tomato, radish,
; cucumber, yellow
; sweet pepper,
; roasted corn
; kernels
1 Anaheim pepper – chopped
Directions: Cut cornbread into bite size pieces and toss with the 1 T.
olive oil and parsley. Toast the cornbread on a cookie sheet for 10-15
minutes at 350 degrees. In a large bowl, combine the vinegar and
mustard. Add the 5 T. of olive oil and whisk together. Toss with the
greens, vegetables and toasted cornbread just before serving. Season
with salt and pepper to taste.
Yields
1 servings