Sunday, July 26, 2015
Cornbread Salad & Tomato Pie
I layered 4 cups chopped romaine, divided...2 tomatoes, peeled & diced, can of black beans, rinsed & drained, 1 can southwestern corn, drained, 6 green onions, chopped, 6 slices bacon, cooked chopped, 2 cups shredded Mexican cheese, 6 cornbread muffins & 1 bottle chipotle hidden valley ranch. Layer 1/2 lettuce, tomatoes, 2 muffins cornbread crumbled, beans, corn, onions & 1/2 of dressinG. Repeat layers, top with cheese, bacon, & remaining 2 muffins crumbled. Cover with plastic & refrigerate 1-2 hours before serving.
I didn't use a recipe, blind baked the crust. Sliced 6 heirloom tomatoes red, pink, yellow, salted them and let sit in colander for about 30 minutes. Pressed more of the liquid out and layered in crust, added fresh ground pepper to layers. Combination of fresh rosemary, basil, thyme & flat leaf parsley...about 1/3 cup. Sprinkled over tomatoes, reserving 1 Tbsp. Combined 2 cups sharp cheddar, 1 cup shredded mozzarella & one cup mayo. Spread over top & bake at 350 for 25-30 minutes. Sprinkle with reserved herbs. Let it stand about 5 minutes before slicing.