Tex-Mex Cornbread Salad

From Cooking with Paula Deen, May/June 2012

Tex-Mex Cornbread Salad
  1. 2 ripe avocados
  2. 1 cup nonfat buttermilk
  3. 2 teaspoons chipotle chile powder
  4. 2 teaspoons cumin
  5. 2 teaspoons salt
  6. 1/4 cup extra-virgin olive oil
  7. 8 cups fresh baby spinach
  8. 4 cups sliced fresh mustard greens
  9. 1 1/2 cups halved grape tomatoes
  10. 1 1/2 cups shredded Monterey Jack cheese with peppers
  11. 1(15.5-ounce) can kidney beans, drained and rinsed
  12. 1 (14-ounce) can corn kernels, drained and rinsed
  13. Buttermilk Cornbread
  1. Cut avocado in half. Scoop avocado pulp into work bowl of a food processor. Add buttermilk, chile powder, cumin, and salt. Pulse until smooth, scraping sides as needed. Gradually add olive oil, pulsing to combine.
  2. In a large bowl, combine spinach and mustard greens. Add desired amount of dressing to greens, tossing gently to coat. Add tomatoes, cheese, beans, corn, and 3 cups cubed Buttermilk Cornbread. Serve immediately with additional dressing, if desired.
Makes 8 - 10 servings