Move over croutons, cornbread tastes better with this hearty salad. Garlic lovers will love the sautéed garlic scapes along with tangy ranch, crunchy bacon and buttery lima beans. It’s a perfect meal to make with leftover cornbread and grilled chicken. If you have extra cornbread, store it in the freeze and defrost for future salads.
Salad Dressing Ingredients:
⅔ cup plain, low-fat Greek yogurt
¼ cup buttermilk
2 tablespoons white wine vinegar
1 clove garlic, minced
1 tablespoon finely chopped green onion
½ teaspoon dried dill
¼ teaspoon white pepper
⅛ teaspoon salt
2 teaspoons olive oil
3 tablespoons garlic scapes or green onion, sliced
1 large head green leaf lettuce, leaves separated and torn
1¼ pound chicken breast, grilled
1½ cups lima beans, prepared from fresh, frozen or canned
8 slices of bacon, cooked and crumbled
- In a small bowl, combine Greek yogurt, buttermilk, vinegar, garlic, green onion, dill, pepper and salt. Whisk until well combined. Cover and refrigerate salad dressing until ready to serve.
- Heat oil in a small skillet over medium-high heat. Add garlic scapes or green onion slices and sauté until lightly browned.
- Place an equal amount of lettuce on four plates and add a slice of cornbread in the middle. Top each plate with ¼ of chicken, lima beans, bacon and sautéed garlic scapes. Drizzle with ranch dressing and serve.