Vegetable salad with cornbread croutons
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | pack | Corn muffin mix; (8 1/2 oz) |
2 | cups | Torn romaine lettuce |
1 | cup | Chopped celery |
1 | cup | Chopped tomato |
1 | cup | Chopped green pepper |
1 | cup | Chopped onion |
¼ | cup | Olive oil |
¼ | cup | Lemon juice |
1½ | teaspoon | Dry mustard |
½ | teaspoon | Salt |
½ | cup | Mayonnaise |
Directions
Bake muffin mix according to package directions in an 8" square pan. Cool and cut into cubes. Place cubes on a baking sheet; bake at 250 degrees for 1 hour. Combine lettuce, celery, tomato, green pepper and onion; toss well.
Combine olive oil, lemon juice, dry mustard, salt and mayonnaise. Mix with vegetables. Serve with cornbread croutons. Yield: 8 servings.
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