Thanksgiving dinner was intimidating this year. With my gestational diabetes, I’m wary of carbs, and let’s face it: besides the bird, a Thanksgiving meal is carbs. Mashed potatoes, starchy corn, sugary cranberries, savory gravy, homemade bread, pumpkin pie and my biggest weakness–the stuffing.
Nervous about losing control, I offered to bring a lettuce salad. But it wasn’t just any ‘ole greens.
Now this. This is a salad.
I gathered these gorgeous, fresh, colorful ingredients.
And prepared the star of the salad: cornbread.
Chopped and spin-dried some crisp greens.
And whipped up some ranch–from the packet, not the bottle.
Layer all ingredients twice and you’re done!
It’s that simple and this pretty:
Here’s the full recipe, thanks to my aunt:
Southwestern Cornbread Salad
- 1 (6 oz) package cornbread mix
- 1 (1 oz) envelope Ranch salad dressing mix
- 1 small head romaine lettuce, chopped
- 2 tomatoes, chopped
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can whole kernel corn with red & green peppers, drained
- 1 (8 oz) package shredded Mexican four-cheese blend
- 6 bacon slices, cooked and crumbled
- 5 green onions, chopped
Prepare cornbread according to package directions; cool and crumble. Set aside. Prepare salad dressing according to package directions. Layer a large glass bowl with half each of cornbread, lettuce and next six ingredients; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least two hours.