Tonight we’re having Santa Fe Salad. I’ve linked to the recipe before, but I’ve never written about it. So here we are!
I modified this recipe from a salad I used to order at a restaurant in San Diego. The biggest reason I like this salad is the cornbread croutons. They are YUM. I suppose ranch dressing doesn’t hurt either.
Santa Fe Salad
- 2 hearts of romaine, chopped up
- 1 granny smith apple, chopped
- Handful or two of cubed gouda
- Cornbread croutons (see below)
- 3 handfuls of corn (canned or frozen or fresh…whatever you’ve got!)
- 1/2 can black beans, rinsed and drained
- Chopped walnuts (optional – I always leave these out)
- Thinly sliced red onion (also optional)
- Chopped cooked chicken (optional – I never do the chicken, actually – but it would be a yummy addition)
- Ranch dressing
Combine all the ingredients and eat!
- Cornbread – premade is fine, jiffy mix is fine, I followed the simple recipe on the back of the cornmeal box for an 8″ x 8″ pan
- 3 tablespoons butter, melted
Preheat oven to 400 degrees. Cube cornbread. Spread evenly on a cookie sheet and brush/drizzle with melted butter. Bake for 20 minutes, flipping the croutons over every 5 minutes so the bottoms don’t burn. Serve with Santa Fe Salad or any other salad that strikes your fancy. And, as I’m typing, I’m even thinking this might be a fun topper for chili!