Cornbread Salad

Yum! I made this salad a couple nights ago for dinner, and I really loved it! Of course, it helps that I love cornbread! I had seen this recipe before on Smitten Kitchen and thought it looked good, but it seemed like a lot of work for a salad- to have to make cornbread and the dressing rather than just cutting up some vegetables and putting them on a pile of lettuce with bottled dressing. But now I am so glad I tried it! I had already made cornbread earlier in the week using this recipe for Low Fat Cornbread so I wanted to use some of it for the salad. The recipe as I made it is below to serve 2 people. (I served it as a side with trout and mashed potatoes).

Ingredients:
Salad-
1.5-2 cups cornbread, cut into small cubes (mine were more rectangular...)
1 cup baby heirloom tomatoes, halved (You can use any kind of good ripe tomatoes)
1/4 Vidalia onion, very thinly sliced
mixed greens
dressing (see recipe below)

Directions:
1. Turn on broiler (low setting if you have it)
2. Spread cornbread in a single layer on a baking sheet
3. Broil until bread cubes are toasted (mine took about 4 minutes, but you will want to keep an eye on this)
4. Place lettuce, greens,toasted corn bread, onion and tomatoes to a large bowl and toss to combine. Drizzle with buttermilk dressing, season with salt and pepper, and toss again. Serve immediately.

Buttermilk Lime Dressing:
1/2 cup lowfat buttermilk
2 tablespoons freshly squeezed lime juice
1 tablespoon good quality olive oil
1/2 tablespoon apple cider vinegar
1/2 tablespoon honey
2 tablespoons finely minced fresh basil
2 tablespoons finely minced fresh flat-leaf parsley
2 tablespoons finely minced green onions
salt and pepper

Whisk all of the ingredients together in a small bowl until combined. Can covered tightly and stored in the fridge up to two days. You probably will not need all the dressing- depending on how much you like on your salad.