Southwestern cornbread salad.

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.


4 thoughts on “Southwestern cornbread salad.

  1. This salad looks beautiful…and yummy…AND I don’t even like veggies!!! I like the way you layered the salad twice. I am going to bring this to our church potluck next week! :)

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