Cornbread Crouton Salad Thursday, July 26, 2007


1 head lettuce
3 oz purple cabbage
3 oz shredded carrot
5 boiled eggs, diced
8 oz cheddar cheese, shredded
12 oz diced ham (Dollywood uses Cades Cove Brand)
1/2 red onion, sliced in rings.

Cornbread croutons:

1 1/2 cup cornbread mix (Jiffy or Martha White mixes work well for this)
3/4 cup milk
1 TBSP garlic powder
1/2 cup Parmesan cheese, grated


Mix ingredients and pour into a grease shallow pan. Bake at 375 deg until done. Allow to cool. Cut into 1/4 inch squares. Place in oven to dry and become crisp. This will take about 15 to 20 minutes.

Place fresh lettuce broken into pieces onto salad plates (or in a salad bowl). Top with carrots, cabbage, hard boiled eggs, cheese, and ham. Top with sliced red onion and cornbread croutons. Serve with your favorite dressing.

Be careful. These croutons are habit forming. If Walt Richter hadn’t stopped me, I might have eaten them all before we got to the salad.

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