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. Source: EatingWell Magazine, July / August 2020

Justin Sutherland
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

    Advertisement
  • 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.

Tips

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

Nutrition Facts

160 calories; 10 g total fat; 2 g saturated fat; 9 mg cholesterol; 272 mg sodium. 270 mg potassium; 15 g carbohydrates; 3 g fiber; 5 g sugar; 3 g protein;