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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
1 (7.5-ounce) package corn muffin mix |
6 cups torn romaine lettuce |
1 cup seeded, chopped tomato |
1 cup chopped green pepper |
3/4 cup chopped purple onion |
3 slices turkey bacon, cooked and crumbled |
2/3 cup fat-free ranch-style dressing |
Directions:
1. Prepare muffin mix according to package directions in an 8-inch square pan, using water instead of milk. Cool 10 minutes. Remove cornbread from pan; cut into cubes. Place cornbread cubes on a baking sheet; bake at 400° for 10 minutes or until crisp and lightly browned. Place half of cornbread cubes in a large bowl; reserve remaining cornbread cubes for another use.
2. Combine cornbread cubes, lettuce, and next 4 ingredients; toss well. Pour dressing over salad, and toss well. Serve immediately.
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