BLT Salad with Cornbread Croutons

Serves 4.

Croutons

  • about 1 pound prepared cornbread, cut into 1-inch cubes
  • 3 tablespoons olive oil

Salad

  • 10 strips bacon, cut into 1-inch pieces
  • 1 head romaine lettuce, chopped
  • 2 pints cherry tomatoes, halved
  • ½ large red onion, thinly sliced
  • buttermilk vinaigrette to taste

Preheat oven to 400°. Spread cornbread cubes out onto a baking sheet, toss carefully with olive oil, and season with salt and pepper. Bake for 20 minutes or until slightly browned and crisp. Let cool to room temperature while finishing salad. Heat a large skillet over medium-high heat, and cook bacon pieces until brown and crispy, about 6 minutes. Transfer bacon to a plate lined with a paper towel, and let drain. When ready to serve, toss together romaine, tomatoes, red onion, cooked bacon, and prepared croutons. Drizzle with buttermilk vinaigrette; season with salt and pepper.

This recipe first appeared in the May 2009 issue of Our State.

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Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.

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