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Southwest Cornbread Salad

Southwest Cornbread Salad
  • Prep 30 min
  • Total 30 min
  • Ingredients 8
  • Servings 15
Try a traditional southern favorite dressed up with fresh cilantro and a tangy ranch dressing.
Updated March 5, 2012

Ingredients

  • 3/4 cup ranch dressing
  • 3/4 teaspoon curry powder
  • 15 slices packaged precooked bacon
  • 8 cups cubed (3/4 inch) cornbread
  • 1 medium tomato, diced (3/4 cup)
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 can (11 oz) whole kernel corn with red and green peppers, drained

Steps

  • 1
    In 1-cup glass measuring cup, mix dressing and curry powder; let stand 5 to 10 minutes to blend flavors.
  • 2
    Meanwhile, cook bacon as directed on package until crisp. Drain on paper towels; crumble.
  • 3
    In large bowl, combine cornbread, tomato, onion, cilantro and corn. Add bacon and dressing mixture; toss gently to coat.

  • Pick up cornbread at the grocery store, or bake two 6.5-ounce pouches of corn muffin mix.

Nutrition Facts

Serving Size: 1/2 Cup
Calories
260
Calories from Fat
125
Total Fat
14g
22%
Saturated Fat
3g
15%
Cholesterol
40mg
13%
Sodium
590mg
25%
Total Carbohydrate
28g
9%
Dietary Fiber
2g
8%
Sugars
9g
Protein
6g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
2 Starch; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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