Categories: Salad

Ingredients

• 1/2 cup cubed cornbread
• 6 cups chopped romaine
• 1 1/2 cups thinly sliced red cabbage
• 1/2 cup canned black-eyed peas, rinsed
• 1/2 cup frozen roasted corn kernels, thawed
• 1/2 cup halved cherry tomatoes
• 1/4 cup diced pimientos, rinsed
• 1/2 cup prepared ranch dressing
• 1/2 cup thinly sliced red onion

Directions

1. eheat oven to 350.

2. Spread cornbread cubes in a small baking pan. Bake, stirring, once halfway, until golden, 8 to 10 minutes. Let cool.

3. Combine romaine, cabbage, black-eyed peas, corn, tomatoes and pimientos in a large bowl. Add dressing and toss to coat. Serve topped with onion and the cornbread croutons.

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