Mexican Panzanella Salad Cornbread Salad Recipes

MEXICAN PANZANELLA SALAD (CORNBREAD SALAD)

Steps:

• Dressing:.
• Add one tablespoon vinegar to milk and allow to set for 5 minutes.
• Whisk together all the dressing ingredients in a bowl until smooth.
• Note: Dressing can be made up to 2 days in advance and stored, covered in the refrigerator.
• Assemble Salad:.
• In small bowl mix chopped avocados and lime juice; set aside.
• In a small bowl, combine the tomatoes, onions, peppers, and 2 tablespoons cilantro; set aside.
• In large serving bowl spread 1/2 of corn bread over the bottom.
• Top cornbread with lettuce, then 1/2 of black beans.
• Spread 1/2 of tomato mixture over beans.
• Top with 1/2 of corn, 1/2 of cheese and 1/2 of avocado/lime mixture.
• Spoon 1/2 of dressing on top.
• Sprinkle 1/2 of bacon crumbles and 2 tablespoons cilantro on top.
• Repeat layer process, topping with bacon and cilantro.
• Cover and chill for several hours before serving.

CORNBREAD PANZANELLA SALAD

Steps:

• Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.

MEXICAN CORNBREAD SALAD

Steps:

• Prepare cornbread, adding green chilies and sage; COOL.
• Combine Ranch dressing mix, sour cream, and mayo;set aside.
• Crumble 1/2 cornbread into big bowl.
• Top with 1/2 each of: beans, sour creme mixture, green pepper, and next 5 ingredients.
• REPEAT LAYERS.
• Cover and chill 2 hours.
• Serve in lettuce lined bowls, top with tomato wedges.

TEX-MEX CORNBREAD SALAD

Steps:

• Use a deep glass bowl or small punch bowl.
• Crumble half of the baked cornbread in the bottom of the bowl.
• Top with half of the beans.
• In a small bowl, combine the tomatoes, onions, green pepper, and jalapeno peppers.
• Spread half of the tomato mixture over the beans, then sprinkle with half the bacon, half the cheese and half of the corn.
• In another small bowl, stir together the sour cream, salsa, mayonnaise and Ranch dressing mix.
• Spread half of the sour cream mixture ofer the corn (drop by spoonfuls and spread gently).
• Repeat the process with the remaining ingredients.
• Cover and chill for several hours before serving.
• Garnish with a little shredded Cheddar cheese if desired.

CORNBREAD PANZANELLA SALAD

Steps:

• Combine all the ingredients in a large bowl.
• Toss gently to combine.
• Place in a serving bowl and serve.

CORNBREAD PANZANELLA

Steps:

• Cook the bacon in a large cast-iron skillet over medium-high heat until browned and crisp, 5 to 8 minutes. Remove the bacon to a paper towel-lined plate to cool, reserving the drippings in the skillet, then chop.
• Add half of the Cornbread cubes to the hot bacon drippings in the skillet and brown on all sides, 5 to 8 minutes. Remove from the skillet and let cool. Add vegetable oil to the skillet if it becomes dry, then brown the remaining cornbread cubes. Let cool.
• Whisk together the olive oil, vinegar, mustard and garlic in a large bowl. Season with salt and pepper. Add the tomatoes, basil, capers, cucumber and onion. Toss well to coat. Cover and refrigerate until ready to serve, or serve right away.
• Just before serving, add the cornbread cubes and bacon and toss. Garnish with additional basil, if desired.
• Preheat the oven to 400 degrees F. Lightly grease a 9-inch baking pan with vegetable shortening or cooking spray.
• Combine the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the buttermilk, butter, vegetable oil and egg in a separate bowl. Add the buttermilk mixture to the flour mixture, stirring just until the dry ingredients are moistened. (The batter will be lumpy and thick.)
• Bake the cornbread until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Let cool on a wire rack.