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Layered Mexican Cornbread Salads

Layered Mexican Cornbread Salads

Blogger Cheri Liefeld of Adventures in the Kitchen shares how to make a grab-and-go salad.


Cornbread Croutons

Lime-Cilantro Vinaigrette



  1. Heat oven as directed on cornbread mix pouch.
  2. Make cornbread as directed on pouch, using milk, melted butter and egg.
  3. Cut one-fourth of cornbread into cubes; place on ungreased cookie sheet. Toss with 1 tablespoon canola oil.
  4. Bake for 10 minutes or until edges are browned.
  5. Remove from cookie sheet to bowl.
  6. Meanwhile, in blender, place all Vinaigrette ingredients except salt and pepper. Cover; blend well.
  7. Stir in salt and pepper to taste.
  8. In 4 (8-ounce) jars, layer Salad ingredients starting with mixed salad greens.
  9. Top each salad with 2 tablespoons Vinaigrette. Cover jars with lids; shake. Remove lids; top each with cornbread croutons.
  10. Cover jars again.
  11. Serve salads with slices of remaining cornbread.

Prep Time 20 min | Total Time 20 min | Servings 4

Expert Tips:

If making the salads ahead and refrigerating for several days, store cornbread croutons separately so they stay dry and crisp.

If you’re short on time, buy pre-cut onions and mangoes.

Recipe and photo credit: Betty Crocker.

>> Vegetable Salad recipes


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