A hearty salad drizzled with Homemade Ranch Dressing. Great for lunch or dinner.
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This big salad is literally a meal in a bowl.
Loaded with shredded cheddar cheese, chopped boiled eggs, meat and various other mix-ins.
Pairs well with buttery crackers or cornbread croutons.
Homemade Cornbread Cnroutons are simply small “chopped pieces” of thin cornbread. They add flavor and texture to salads.
Although crusty, these croutons are not hard like classic store-bought croutons. Perfect in salads. Scroll down to Recipe Notes to access recipe.
I discovered a fantastic Homemade Ranch Dressing recipe on All Recipes. Adjusted the recipe after reading several helpful reviews. Delicious results! Easily made with simple ingredients.
Homemade dressing does not have preservatives and tastes much better than store-bought.
This hearty salad is served with crackers or cornbread croutons. Makes a delicious lunch or dinner. Recipe and photography by Bev Davis for CornbreadMillionaire.com.
In large bowl, toss together all ingredients (except dressing) until well combined. Drizzle with salad dressing before serving.
Homemade Ranch Dressing
In large bowl, whisk together mayonnaise, sour cream, dried chives, dried parsley, dill weed, garlic powder, onion powder, salt, and ground black peppers.
Taste a sample. Add more seasonings if desired.
Cover and refrigerate 35 minutes before serving. This step is important. Salad dressing will taste better after refrigeration.
Makes a good dip or salad dressing.
How To Make Cornbread Croutons
1. Use my recipe for Homemade Self-Rising Cornbread.
2. Pour cornbread batter into a 12" cast iron pan or baking dish.
3. Bake in preheated 350 degree oven for 20-25 minutes.
4. Cornbread will be thin (less than 1/4" thick). Watch closely to prevent burning.
5. Slice into small squares. Serve hot.