Vegetable salad with cornbread croutons

Yield: 1 servings

Measure 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

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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