With so many fresh vegetables showing up at the Farmers Markets, it is easy to see how everyone could love all the different summer salads. I have several favorites including the basic tossed garden salad but the one I enjoy most is a southern delight, the Cornbread Salad. There are many versions of it and I have tried several of them. Most southern households have a family recipe for this salad.
This is mine:
4 – 6 Cups of a crisp Lettuce [Iceberg, Romaine or Spinach] chopped
1 6-8 Inch Cucumber, thinly sliced
4 Large Radishes, thinly sliced
1/4 Cup Celery, chopped small
1 Small Zucchini, thinly sliced
1 Cup Cherry Tomatoes, cut in half
1/2 Cup Sweet Bell Pepper, medium chopped
1 Medium Red Onion, sliced in rings
1-2 Cups of Day Old Corn Bread, broken into bite size pieces
Option: Your favorite shredded Cheese
Layer the ingredients in a large salad bowl beginning with the salad greens. Add the tomatoes last, then top with the corn bread. Add your dressing just before serving, then toss and plate.
Just about any kind of salad dressing will go with this summer salad but my favorite is what I call my house dressing, and it goes with most of my favorite summer salads. I use it often and have many requests for my summer salads and dressing when invited to a pot luck.
This dressing only has 2 ingredients, 1/2 Cup of Mayonnaise and 1/2 Cup of your favorite Italian Dressing. Place the ingredients in a glass jar, replace the lid and shake well. Refrigerate between use. It will last up to 7 days, if kept refrigerated.