One of my favorite exercises as a chef is finding unique ways to bring familiar flavors together.
| Level: | Easy |
| Total: | 30 min |
| Active: | 10 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1/2 cup cubed cornbread (1/2-inch cubes)
- 6 cups chopped romaine lettuce (about 1/2 head or 2 hearts)
- 1 1/2 cups thinly sliced red cabbage (about 1/4 head)
- 1/2 cup canned black-eyed peas, drained and rinsed
- 1/2 cup frozen fire-roasted corn kernels, thawed (or fresh corn kernels)
- 1/2 cup halved cherry tomatoes
- 1/4 cup diced pimientos, rinsed
- 1/2 cup ranch dressing
- 1/2 cup thinly sliced red onion (about 1/4 onion)
Instructions
- Preheat the oven to 350˚ F. Spread the cornbread cubes on a small baking pan. Bake, flipping halfway through, until golden, 8 to 10 minutes. Let cool.
- Combine the lettuce, cabbage, black-eyed peas, corn, tomatoes and pimientos in a large bowl. Add the dressing and toss to coat. Serve topped with the red onion and cornbread croutons.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 107 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 2 g |
| Cholesterol | 7 mg |
| Sodium | 211 mg |