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, drained and rinsed
• 1/2 cup frozen fire-roasted corn kernels, thawed
• 1/2 cup halved cherry tomatoes
• 1/4 cup diced pimientos, rinsed
• 1/2 cup ranch dressing
• 1/2 cup thinly sliced red onion

Directions

1. Preheat the oven to 350. Spread the cornbread cubes on a small baking pan. Bake, flipping halfway through, until golden, 8 to 10 minutes. Let cool.

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

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