Mason Jar Cornbread Salad with Buttermilk Vinaigrette
Makes 4 servings
Ingredients
1 (6-ounce) package buttermilk cornbread mix*
¼ cup sliced fresh green onion, divided
¾ cup cold water
1 large head romaine lettuce, shredded
2 cups English cucumber, quartered
1 cup chopped yellow bell pepper
1 cup finely chopped red onion
1 pint assorted cherry tomatoes, halved
2 cups fresh corn kernels (about 3 ears)
Buttermilk Vinaigrette (recipe follows)
Buttermilk Vinaigrette
½ cup buttermilk
1 tablespoon apple cider vinegar
¼ cup chopped fresh dill
¼ cup chopped fresh chives
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons olive oil
Instructions
Preheat oven to 450°. Spray an 8×4½-inch loaf pan with cooking spray.
In a small bowl, combine cornbread mix, 2 tablespoons green onion, and ¾ cup cold water. Pour into prepared pan. Bake until golden brown, 8 to 10 minutes. Let cool in pan for 10 minutes. Remove and let cool completely on a wire rack. Cut into cubes.
In each of 4 (1-quart) Mason jars, evenly layer cornbread, remaining 2 tablespoons green onion, lettuce, cucumber, bell pepper, red onion, tomatoes, and corn.
Cover and chill for at least 1 hour before serving or up to overnight. Serve with Buttermilk Vinaigrette.
Buttermilk Vinaigrette
In a medium bowl, whisk together buttermilk, vinegar, dill, chives, salt, and pepper. Pour in oil in a slow, steady stream, whisking until combined.
Notes
*We used Martha White Cotton Country Cornbread Buttermilk Cornbread Mix.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/mason-jar-cornbread-salad-buttermilk-vinaigrette/