Chopped Salad with Cornbread Croutons

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

Gallery

Recipe Summary

active:
25 mins
total:
25 mins
Servings:
6

Nutrition Profile:

Nutrition Info
Advertisement

Ingredients

Directions

  • 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

Serving Size:
1 1/3 cups
Per Serving:
160 calories; protein 3.2g; carbohydrates 14.7g; dietary fiber 3.3g; sugars 5.1g; fat 10.2g; saturated fat 1.7g; cholesterol 9.2mg; vitamin a iu 4609IU; vitamin c 21mg; folate 88.3mcg; calcium 46.4mg; iron 1.1mg; magnesium 19.9mg; potassium 269.9mg; sodium 272mg.
Advertisement
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 02/07/2023