---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Cornbread Salad
 Categories: Salads, Breads, S_living
      Yield: 8 Servings
 
---------------------------NORMA WRENN NPXR56A&B---------------------------
  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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