Greens and Cornbread Salad
- 7 cups (1-inch) cubed stale cornbread
- 3 cups chopped stemmed
- fresh kale
- 3 cups chopped fresh beet greens
- 2 cups fresh arugula
- 1 cup halved assorted cherry tomatoes
- ΒΌ cup thinly sliced red onion
- Tangy Buttermilk Dressing (recipe follows)
- In a large bowl, gently toss together cornbread cubes, kale, beet greens, arugula, tomatoes, and onion.
- Drizzle with Tangy Buttermilk Dressing; toss gently. Serve immediately.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/greens-cornbread-salad/
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