Dolly Parton Cornbread Salad

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Dolly Parton Cornbread Salad

This easy cornbread salad recipe is inspired by one of Dolly Parton's favorite recipes.

Course Salad

Cuisine American-Inspired

Keyword Dolly Parton Cornbread Salad

Prep Time 15

Cook Time 30

Total Time 45

Servings -6

Calories 558kcal

Author Maria Koutsogiannis

Ingredients

1 package corn bread mix (you'll need 2 cups of cooked cornbread, cubed, for the salad)
1 cup baby tomatoes, chopped in half
½ cup chopped red pepper
1 bunch green onions, diced
1 398ml/14oz can pinto beans
1 cup cubed cheddar cheese
½ cup Sante Nuts Bourbon Pecans
½ cup shredded carrot
⅓ cup fresh chopped dill

Ranch Dressing

¼ cup greek yogurt
¼ cup mayonnaise
1 tbsp ranch salad dressing mix
½ tbsp lemon juice

Instructions

Prepare and bake the cornbread according to the package directions. Set aside to cool and then cut into cubes for the salad.
Make the dressing by whisking together greek yogurt, mayonnaise, ranch dressing mix and lemon juice. Set aside.
Assemble the salad by arranging the ingredients on a large platter (you'll need 2 cups of cooked cornbread, cubed, for the salad); drizzle with the dressing and serve / toss.
This salad can be prepared ahead of time, store on the platter in the fridge and store the dressing seperately. Take out of the fridge 15 mins before serving and drizzle with the dressing.

Video

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Notes

If you don't have time or can't find a cornbread mix, you can make simple croutons like this:

Preheat the oven to 400F. Prepare a baking sheet with parchment paper and set it aside. Roughly cut or rip the bread into 1 – 2-inch size pieces to make about 2 cups and add to a large bowl. Cover with enough olive oil to comfortably coat the bread. Add a pinch of salt + sprinkle garlic powder. Transfer to the prepared baking sheet and bake for 15 minutes, until golden + lightly toasted, but still soft.

You can also use your favourite ranch dressing as a substitute too.

Nutrition