Directions: Cut cornbread into bite size pieces and toss with the 1 T. olive oil and parsley. Toast the cornbread on a cookie sheet for 10-15 minutes at 350 degrees. In a large bowl, combine the vinegar and mustard. Add the 5 T. of olive oil and whisk together. Toss with the greens, vegetables and toasted cornbread just before serving. Season with salt and pepper to taste.
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|Serving Size: 1 Serving (587g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 499 (38%)|
|Amt Per Serving||% DV|
|Total Fat 55.4g||74 %|
|Saturated Fat 12.1g||61 %|
|Monounsaturated Fat 32.9g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 205mg||63 %|
|Sodium 3010.2mg||104 %|
|Potassium 884.3mg||23 %|
|Total Carbohydrate 171.5g||50 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 159.8g|
|Protein 28.4g||41 %|
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Calories per serving: 1299
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