Greens and Cornbread Salad
Makes 6 Servings
  • 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)
  1. In a large bowl, gently toss together cornbread cubes, kale, beet greens, arugula, tomatoes, and onion.
  2. Drizzle with Tangy Buttermilk Dressing; toss gently. Serve immediately.
Recipe by Taste of the South at