Fresh Vegetable Salad with Cornbread Croutons Thursday, May 26, 2011
1 pkg Martha White Yellow cornbread mix
1 yellow bell pepper, diced
1 small red onion, diced
1/4 cup olive oil, divided
2 tsp lemon zest
¼ cup fresh lemon juice
½ tsp honey
salt and fresh ground pepper to taste
1 pint grape tomatoes, halved
½ English cucumber, diced
½ cup fresh basil leaves, chopped
Prepare cornbread in an 8 inch pan according to pkg directions and allow to cool. Cut into 1 inch cubes and bake in a 375 deg oven about 10 minutes stirring half way through or until edges are lightly browned. While bread is toasting, sauté bell pepper and onion in 1 TBSP olive oil until tender crisp. In a large bowl, whisk remaining olive oil (3 TBSP), lemon zest, lemon juice, and salt and pepper.
Stir in pepper/onion mixture and all remaining ingredients including toasted cornmeal croutons. Toss to coat and serve immediately.