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
Author: Jane Maynard
Recipe type: Main Dish, Salad
Ingredients
- 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
- BBQ Sauce (optional, good drizzled on the chicken)
Instructions
- Combine all the ingredients and eat!
Cornbread Croutons
Author: Jane Maynard
Ingredients
- Cornbread – premade is fine, jiffy mix is fine, I followed the simple recipe on the back of the cornmeal box for an 8”³ x 8”³ pan
- 3 tablespoons butter, melted
Instructions
- 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!
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
That sounds so good. I will have to try it.
Oh dear. I need these croutons in my life–they are on the list for this weekend. The salad underneath them doesn’t look too terrible, either! 😉
What a wonderful salad.
🙂 Mandy
Oooo! This looks so good. You must have linked to it or listed the ingredients before…because I’ve totally made this based on our recommendation — minus the croutons, which look AMAZING!
Thanks for the reminder. We’ll have to make it again soon.
p.s. our = your
This looks great! Great photos! We’d love for you to share your recipe at dishfolio.com!
Thanks so much for sharing this recipe!! I’ve already made my menu for next week, but we’re definitely going to have it the week after…
This salad looks absolutely delicious and so fresh! I have never made cornbread croutons, this I will have to try!
Have you ever tried Trader Joe`s cornbread mix? I tried it for the first time a few weeks ago and me and my family fell in love with it. It is sweet and moist and even has corn kernels in it….YUM YUM YUM.
I didn’t know they had that – I will have to check that out!!!
Those croutons look oh so good. But how do you cube the cornbread without it falling completely apart. Maybe I’m not cooking mine too long or something, it is always way crumbly!
well, I certainly have plenty of crumb casualties along the way, but it hasn’t been too much trouble for me. I do cut them into larger cubes, which helps. sorry I don’t think that is super helpful, but hopefully a little helpful! 🙂
This salad looks delicious. You know, I never put apples (or corn) in a salad but I should really start. And homemade cornbread croutons??? Oh my. Our cornbread rarely makes it to the leftover stage but if I hide some…
We enjoyed having this for dinner last night. The croutons, in particular, were a big hit wi the kids. I included both the walnuts and red onion and threw in some red bell peppers and cherry tomatoes as well. Thanks for the inspiration!
Chili topper = brilliant! Thanks for the idea. *B
So delicious, Husband says to add to our Menu rotation.
Used leftover Rotisserie Chicken, red onion, left out the walnuts and added yogurt to thicken my ranch dressing up a bit, So good!
yea! I’m glad it was a hit! 🙂
This sounds so good and refreshing! We’re going to have to try it soon.