Chopped Salad with Cornbread Croutons

Rating: Unrated

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

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Recipe Summary

active:
25 mins
total:
25 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat oven to 350 degrees F.

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  • 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.
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