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Recipes
Shopping list
Ingredients
- Nonstick aluminum foil
- 8 oz Bakery homestyle cornbread, (about 3 cups), cubed
- ½ medium red bell pepper, finely chopped
- 5 cups fresh baby spinach
- 1 cup canned, seasoned, lower sodium black-eyed peas, drained and rinsed
- ¼ cup sweet balsamic vinaigrette
Steps
- Preheat oven to 400°F. Line baking pan with foil. Cut cornbread into 1-inch cubes; arrange in single layer on baking pan. Bake 8–10 minutes or until golden.
- Chop pepper; place in salad bowl with spinach and peas. Place dressing in small bowl; microwave on HIGH for 30 seconds. Add dressing and croutons to salad; toss and serve.