At Handsome Hog, his restaurant in St. Paul, Minnesota, Justin Sutherland offers this chopped salad topped with any barbecued meat on the menu. The chef recommends brisket--it takes this already Southern-inspired salad a step further.

Justin Sutherland
Source: EatingWell Magazine, July / August 2020


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F.

  • Spread cornbread cubes in a small baking pan. Bake, stirring once halfway, until golden, 8 to 10 minutes. Let cool.

  • Combine lettuce, cabbage, black-eyed peas, corn, tomatoes and pimientos in a large bowl. Add dressing and toss to coat. Serve topped with onion and the cornbread croutons.


Nutrition Bonus: Vitamin A (92% daily value), Vitamin C (35% daily value), Folate (22% daily value), Added Sugars: 0g

Nutrition Facts

159.6 calories; protein 3.2g 6% DV; carbohydrates 14.7g 5% DV; exchange other carbs 1; dietary fiber 3.3g 13% DV; sugars 5.1g; fat 10.2g 16% DV; saturated fat 1.7g 9% DV; cholesterol 9.2mg 3% DV; vitamin a iu 4609IU 92% DV; vitamin c 21mg 35% DV; folate 88.3mcg 22% DV; calcium 46.4mg 5% DV; iron 1.1mg 6% DV; magnesium 19.9mg 7% DV; potassium 269.9mg 8% DV; sodium 272mg 11% DV.