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Corn Bread Salad with Tomatoes and Pepper Jack Cheese

  • Total Time:
  • Servings: 4

 

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KEY: Fall, Summer, Fast - Column, Barbecue/Cookout, American, Southwestern/Tex-Mex, Appetizers/starters, Breads, Rolls & Muffins, Salads, Side Dishes, Fast, Vegetarian, Dinner, Lunch

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Ingredients

  • 1 pound corn bread (not sweet), cut into 1-inch cubes
  • 1/2 cup vegetable oil
  • 1 1/2 tablespoons dried oregano
  • 1/4 cup rice vinegar
  • 1 1/2 teaspoons Dijon mustard
  • Salt and freshly ground pepper
  • 1 1/2 pints cherry tomatoes, halved
  • 1 1/2 cups shredded Pepper Jack cheese
  • 1/2 cup coarsely chopped cilantro
  • 1 small red onion, thinly sliced
  • 1/2 cup toasted shelled pumpkin seeds
  • Lime wedges, for serving

How to make this recipe

  1. Preheat the oven to 400°. Toast the corn bread in a single layer on a baking sheet, turning once, until golden.
  2. In a skillet, heat the oil with the oregano over low heat until fragrant, 8 minutes. Let cool. Strain the oil. In a bowl, whisk the vinegar and mustard. Slowly whisk in the oregano oil. Season with salt and pepper.
  3. In a large bowl, combine the corn bread, tomatoes, cheese, cilantro, onion and pumpkin seeds. Add the dressing and toss well. Transfer the salad to plates and serve with lime wedges.
Contributed By Published June 2004

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