Categories: Salad

Ingredients

• Dressing:
• 1 cup mayo
• 3/4 cup whole buttermilk
• 3 tsp chopped fresh thyme
• 1 1/2 tsp lemon zest
• 1 tbsp. fresh lemon juice
• 1 garlic clove, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Salad:
• 1/2 lb. chopped broccoli florets
• 3 cups shredded red cabbage
• 1/2 lb. shredded kale
• 1 box corn muffin mix, baked, as directed and cubed or crumbled
• 1/2 cup thinly sliced red onion
• 1 pint grape tomatoes, halved

Directions

1. For dressing: In a medium bowl, whisk together mayo, buttermilk, thyme, lemon zest and juice, garlic, salt and pepper until smooth. Cover and refrigerate for up to 3 days.

2. For salad: In a large bowl, layer broccoli, cabbage, kale, and cornbread as desired. Top with half of dressing, onion, and tomatoes. Serve with remaining dressing.

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