Cornbread & Sausage Salad with Southwestern Dressing
1 package Krusteaz Honey Cornbread & Muffin Mix
2/3 cup milk
1/3 cup vegetable oil
1 cup cherry tomatoes, cut in half
1 ripe avocado, diced
1 small red onion, finely sliced
1/2 cup chopped fresh cilantro
1 lb pre-cooked chicken and apple sausage, grilled and sliced
Southwestern-flavored or ranch salad dressing, to taste
- // Preheat oven to 400°F. Lightly grease 13x9x2-inch pan.
- // In medium bowl, blend together Krusteaz Honey Cornbread & Muffin Mix, milk, oil and egg until moistened. Spoon batter into prepared pan.
- // Bake 18-22 minutes or until light golden brown. Cool. Cut cornbread into 3/4-inch cubes and place on ungreased baking sheet. Bake at 350°F 14-16 minutes or until golden brown.
- // In large bowl, place tomatoes, avocado, onion, cilantro and sliced sausage. Toss with salad dressing. Add toasted cornbread cubes; toss gently and serve.
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