Cornbread Salad

---------- Recipe via Meal-Master (tm) v8.05

Title: Cornbread Salad
Categories: Salads, Breads, S_living
Yield: 8 Servings

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8 1/2 oz Pkg corn muffin mix
2 c Packed, torn romaine lettuce
2 Stalks celery; chopped
1 lg Tomato; seeded; chopped
1 lg Green pepper; chopped
1 sm Purple onion; chopped
1/4 c Olive oil
1/4 c Lemon juice
1 1/2 ts Dry mustard
1/2 ts Salt
1/2 ts Pepper
1/2 c Mayonnaise
1/2 c Chopped pecans
1/4 c Chopped green onions

Bake muffin mix accoring to package directions in an
8-inch square pan. Cool 10 minute. Remove cornbread
from pan; cool and cut into cubes. Place cubes on a
baking sheet; bake at 250 degrees for 1 hour.

Combine lettuce, celery, tomato, green pepper and
purple onion; toss. Combine olive oil and next 4
ingredients. Pour olive oil mixture over salad. Stir
in cornbread and mayonnaise. Sprinkle with pecans and
green onions before serving.

[]Cut cornbread into cubes; toast the cubes until
golden. Cornbread adds a crunchy texture to this
colorful salad.

Source: Southern Living Five-Star Recipe Collection,
Oxmoor House

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