Cornbread salad with smoked chile vinaigrette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | 1/2-inch diced stale |
| Cornbread | ||
| ½ | cup | Diced red bell pepper |
| ½ | cup | Diced yellow bell pepper |
| ¼ | cup | Finely diced red onion |
| ¼ | cup | Finely sliced green onion |
| 2 | Cloves garlic, finely | |
| Chopped | ||
| ¼ | cup | Rice wine vinegar |
| ⅓ | cup | Olive oil |
| 1 | teaspoon | Pureed canned chipotle |
| Pepper | ||
| 1 | tablespoon | Honey |
| ¼ | cup | Coarsely chopped cilantro |
| Salt and freshly ground | ||
| Pepper | ||
Directions
Preheat oven to 350 degrees F. Spread cornbread in an even layer on a baking sheet and bake for 20 minutes, or until crispy. Place the cornbread in a large bowl and add the peppers, onions and garlic.
Mixtogether the vinaigrette ingredients, add to the cornbread mixture and toss to combine.
Let sit 15 minutes at room temperature before serving.
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