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.
- - 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!)
- - ½ 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!