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Delicious Summer Salad With Cornbread Croutons

The homemade croutons are what make it. And the crispy bacon...the cheeseballs really add to it too though, and you'll love the balsamic dressing. Pretty much, this one's a keeper. 
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Course: Salads
Ingredients Method

Ingredients
  

Ingredients
  • romaine lettuce, washed and chopped
  • cucumber slices
  • red onion slices
  • cherry tomatoes cut in half
  • bacon
  • mozzarella balls
  • parmesan cheese
  • cornbread croutons
Balsamic Dressing
  • 3/4 cup avocado oil or extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 T Dijon mustard (sub for plain if you don't have Dijon)
  • 1 T balsamic glaze (if you don't have, sub with 3 T balsamic vinegar)
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 clove garlic, minced
  • 1 T brown sugar

Method
 

  1. Combine balsamic dressing ingredients and blend in a blender.
Cornbread Directions
  1. Make cornbread according to package directions (or use from-scratch recipe) and keep oven on to 400° F.
  2. Let cool for 10 min, then cut into cubes.
  3. On a large baking sheet, spread out cornbread cubes and drizzle melted butter (about 4 Tablespoons) all around. Toss gently to coat.
  4. Season lightly with salt.
  5. Put into 400 degree oven for several minutes until they become golden and toasty. (Check after 6-7 min).
  6. Let cool and pile on top of your salad. Game changer! So yummy!!!