corn bread salad
You wouldn’t believe how I have stalked this salad. It started when I bookmarked it nearly three years ago. Three! Each and every summer, it has managed to get lost in the shuffle of tomato season. This summer I decided it would be made only to discover that the link I had to the recipe no longer worked and that — huh? — I apparently didn’t own or couldn’t find . Amazon fixed that a week later, and I set to making it for a barbecue last weekend, only for the barbecue plans to fall through as heirloom tomatoes grew soft on our counter. One thing after another got in the way of this salad this week — first we were out of buttermilk, then basil, then daylight, then energy… — until I finally dug my heels in last night and decided that we would have corn bread salad with dinner . I know, I’m so intimidating when I threaten salad.
Estimated Nutrition (whole recipe, rough)
Counts 18 of 20 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cornbread | not in our table | 0 |
| Dandelion | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 recipe Crispy Corn Bread (below) or 3 cups of 1-inch cornbread cubes
- 1 1/2 pounds ripe tomatoes (4 to 6 medium)
- 6 cups roughly torn sturdy fresh lettuce, such as Bibb, butter or Boston
- 2 cups bitter greens, such as arugula or dandelion greens
- 1 large Vidalia onion, trimmed, peeled, sliced crosswise as thinly as possible and separated into rings
- 1 recipe Buttermilk-Lime Dressing (below)
- 3/4 cups whole or lowfat buttermilk (whole preferred)
- 5 tabespoons freshly squeezed lime juice (they say from 3 to 4 limes; I only needed 1 1/2)
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar (optional, this was my addition to give it more zing)
- 1 tablespoon honey
- 1/4 cup finely minced fresh basil
- 1/4 cup finely minced fresh flat-leaf parsley
- 1/4 cup finely minced green onios
- 1/2 teaspoon salt, plus more to taste
- 1 tablespoon lard or unsalted butter
- 1 1/2 cups stone-ground cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 large egg
- 1 1/2 cups whole or lowfat buttermilk (whole is preferred, here’s how you can
- )
- 2 tablespoons unsalted butter