Southern Cornbread Salad Recipe with Buttermilk Dressing
This easy cornbread salad recipe is basically a Southern Panzanella. Traditionally made as a layered salad, this southern staple is is loaded with colorful veggies, cheese, crumbled cornbread and an herby lime buttermilk dressing.
**To begin, you can either make the dressing or use your favorite store bought buttermilk ranch and loosen it up with a bit of lime juice. I know there are a ton of ingredients required to make it, so this is a great alternative. You could also use 2 cups of sour cream, a packet of ranch dressing mix, and a squeeze of lime if you wanted a simpler dressing.
To make my creamy dressing, add all of the salad dressing ingredients to a mason jar or bowl and stir to combine. Taste and season with salt and pepper if needed. Set aside.
Turn your ovens broiler on. Add torn cornbread chunks to a baking sheet and drizzle with olive oil and salt. Place in the oven and let the pieces get crispy and golden brown. Remove from heat and let it cool down.
Meanwhile, add the arugula to a large bowl and toss with half the dressing.
Add the toasted cornbread on top then add the shredded white cheddar, halved cherry tomatoes, bacon, avocado and pickled red onions.
Top with the remaining dressing and then serve.
Notes
**If you'd rather not make this salad dressing mixture, you can buy buttermilk ranch dressing and squeeze a lime into it to loosen it up. I love this fresh herb buttermilk salad dressing but I know that's a lot of ingredients to buy! You could also use 2 cups of sour cream, a packet of ranch dressing mix, and a squeeze of lime if you wanted a simpler dressing. You will only need about half of this amount if so.
Keyword cornbread, salad, southern food, spring recipes