It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Corn Bread Panzanella Salad With Buttermilk Dressing
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- #68396
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1/2 cup mayonnaise
1/4 cup buttermilk
1 tablespoon sherry vinegar or cider vinegar
kosher salt
ground black pepper
bottled hot pepper sauce
5 cups cubed corn bread
2 cups arugula leaves, cleaned
2 cups vine-ripened tomatoes, peeled, seeded and cut into 1/2-inch chunks
1/2 small English cucumber, peeled and seeded, cut into half-moons
1 rib celery, thinly bias-sliced
1/2 cup fresh basil leaves, torn into pieces
2 tablespoons fresh Italian (flat-leaf) parsley leaves
2 tablespoons fresh mint leaves, torn in pieces
3 1/2 cups bottled sweet corn relish or whole-kernel corn
directions
For Dressing: In a small bowl, stir together mayonnaise, buttermilk and vinegar. Season to taste with salt, pepper and hot pepper sauce. Cover and chill until serving time, up to 1 week.
For Corn Bread Croutons: Place corn bread cubes on a baking sheet uncovered for 2 to 3 hours to dry out (or bake in a 300 degrees F oven for about 20 to 30 minutes, turning once or twice).
In a large bowl, combine corn bread croutons, arugula, tomatoes, cucumber, celery, basil, parsley and mint. Add dressing and sweet corn relish. Toss to combine.
added by
tpogue
nutrition data
Nutritional data has not been calculated yet.
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