Greens and Cornbread Salad

While not required, cornbread cubes can be toasted by spreading on a baking sheet and placing in a 450° oven for 20 minutes, turning cubes halfway through baking.

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
  • ¼ 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.

Tangy Buttermilk Dressing
Makes 1 Cup
  • ¾ cup whole buttermilk
  • 2 tablespoons finely chopped fresh basil
  • 2 tablespoons finely chopped green onion
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon honey
  • 1 tablespoon hot pepper vinegar
  • ½ teaspoon kosher salt
  1. In a small bowl, whisk together all ingredients until combined. Refrigerate for up to 2 days.



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