Layered Cornbread Salad
 
Makes 6 servings
Ingredients
  • Dressing:
  • 1 cup mayonnaise
  • ¾ cup whole buttermilk
  • 3 teaspoons chopped fresh thyme
  • 1½ teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • Salad:
  • ½ pound chopped broccoli florets
  • 3 cups shredded red cabbage
  • ½ pound shredded kale (about 4 cups)
  • 1 (8.5-ounce) box corn muffin mix, baked according to package directions and cubed or crumbled
  • ½ cup thinly sliced red onion
  • 1 pint grape tomatoes, halved
Instructions
  1. For dressing: In a medium bowl, whisk together mayonnaise, buttermilk, thyme, lemon zest and juice, garlic, salt, and pepper until smooth. Cover and refrigerate for up to 3 days.
  2. For salad: In a large bowl, layer broccoli, cabbage, kale, and cornbread as desired. Top with half of dressing, onion, and tomatoes. Serve with remaining dressing.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/layered-cornbread-salad-recipe/