Layered Garden Veggie Corn Bread Salad

I’m on a salad recipe creating roll so far this summer. Nothing beats the combination of fresh garden veggies and this Layered Garden Veggie Salad is no exception. This tasty, tantalizing, and tasty recipe was originally tastespotted in Taste of Home magazine. I had to give it a remix and I am happy I did. The best elements of summer in a bowl. Peep the recipe ——->

Ingredients

1 pan prepared gluten free corn bread, cooled completely
1/2 cup mayo
1/2 cup sour cream
1/4 cup sweet relish
1 8 oz.can black eyed peas
1 8 oz. can whole sweet corn
3 celery stalks, diced
1 medium cucumber, washed, peeled, and diced
1/2 red bell pepper, diced
1/4 cup chervil
2 teaspoons celery salt
2 teaspoons red pepper flakes
1/4 teaspoon apple cider vinegar
1/2 cup sautéed scallions, onions, and garlic
kosher sea salt & cracker black pepper, to taste

Preparation

  1. Coarsely crumbled corn bread into a large bowl. Set aside.
  2. In a small bowl mix mayo, sour cream, chervil, relish, celery salt, apple cider vinegar, red pepper flakes, and black pepper. In a 3 quart truffle bowl layer 1/3 of cornbread and half of each of the following:
  • black eyed peas
  • sweet corn
  • cucumber
  • celery
  • bell pepper
  • sauteed veggies
  1. Repeat layers. Finish by topping with corn bread crumbles
  2. Refrigerate, covered at least 2-4 or overnight before serving
  3. Salad is best eaten the same day or can be refrigerated up to one day.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s