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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