Cornbread Salad


For Easter Sunday, I made a layered salad that was delicious. It had the usual layers of lettuce, peppers, carrots, onion and tomato topped with a layer of crumbled cornbread. I made the cornbread with almond milk and skipped the egg so it was vegan. I served it with Maple Grove vidalia onion dressing and it was a hit.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s