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    You are in: Home / Recipes / Cornbread Layered Salad Recipe
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    Cornbread Layered Salad

    Average Rating:

    2 Total Reviews

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    • on July 31, 2007

      We loved this salad! A tasty way to get your veggies with a nice presentation. I made a few beans in place of pinto, fresh corn, a mexican blend cheese, and I added about 1/2 cup chopped fresh cilantro, around a tsp. of cumin and 1/2 tsp. cayenne to the "dressing"...I guess the changes made it a bit more "southwest", but that's the way we like it! I also put some of the tomatoes in the center of the salad (where you can't see them) and saved just a few for the top, adding a few extra sprigs of cilantro as a garnish. Oh! And I added a bit of chopped red onion since I thought the top needed a little extra color. I really wasn't sure how I would feel about the cornbread being in the salad as opposed to on the side, but it really makes the salad something special. I'll definitely use this recipe as a side dish for a summer bbq, which I tend to have quite often. Thanks so much for sharing your recipe!! ps...sorry my pic is a bit fuzzy, darn camera!

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    • on July 25, 2007

      EXCELLENT SALAD....I've made this twice and both times it turned out wonderfully. Once I used green bell pepper because I was out of red. I've found that this is even better the next day because the flavors have had time to meld. Thanks Denise...we'll be using this recipe time and time again.

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    Nutritional Facts for Cornbread Layered Salad

    Serving Size: 1 (245 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 559.3
    Calories from Fat 226
    Total Fat 25.2 g
    Saturated Fat 8.6 g
    Cholesterol 30.9 mg
    Sodium 972.7 mg
    Total Carbohydrate 72.3 g
    Dietary Fiber 11.6 g
    Sugars 14.4 g
    Protein 15.4 g


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