Diabetic Friendly Cornbread Salad Recipe
Ingredients:
- 1 (7.5 ounce) package corn muffin mix
- 6 cups torn romaine lettuce
- 1 cup seeded, chopped tomato
- 1 cup chopped green pepper
- 3/4 cup chopped purple onion
- 3 slices turkey bacon, cooked and crumbled
- 2/3 cup fat-free Ranch-style dressing
Directions:
- Prepare muffin mix according to package directions in an 8-inch square pan, using water instead of milk. Cool in pan 10 minutes. Remove cornbread from pan; cut into cubes.
- Place cornbread cubes on a baking sheet; bake at 400 degrees for 10 minutes or until crisp and lightly browned. Place half of cornbread cubes in a large bowl; reserve remaining cornbread cubes for another use.
- Combine toasted cornbread cubes, lettuce, and next 4 ingredients; toss well. Pour dressing over salad, and toss well.
- Serve immediately.