Try this Cornbread Salad recipe, or contribute your own.
Suggest a better descriptionDirections: 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 | ||
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Calories: 1299 | ||
Calories from Fat: 499 (38%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1299
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