1 package corn muffin mix
6 cups romaine lettuce, torn
1 cup tomato, seeded and chopped
1 cup green bell pepper, chopped
3/4 cup purple (red) onion chopped
3 slices turkey bacon, cooked and crumbled
2/3 cup Ranch-style dressing, fat free
Prepare muffin mix according to package directions ( substituting water for the milk) Preheat an 8" dutch oven. Pour mixture into the preheated oven, and bake for about 30 minutes, at 350°f., using 6 charcoals on the bottom and 11 on top. Cool in the oven for 10 minutes. Remove fro oven; cut into 1" cubes. Place cornbread cubes on the bottom of a 14" Dutch oven, in a single layer, bake at 400°f. with 15 charcoals on the bottom, and 18 on top, for 10 minutes, or until crisp and lightly browned. Using only half of the cubes, place cubes in a large salad bowl. Combine toasted cornbread cubes, lettuce, and next 4 ingredients; toss well, Pour dressing over salad, and toss well. serve immediately. makes 6 servings.
Reserve remaining cornbread cubes for another use.
Fat 2.6 g
Sat Fat 0.5 g
protein 4.1 g
Carbohydrate 27.7 g
Fiber 1.8 g
Sodium 501 mg