7 16 18 Blueberry Salad with Cornbread Croutons & Honey Lemon Vinaigrette

Start by preparing the cornbread, using either a box mix or a homemade recipe.

Dice the baked cornbread into cubes.

Drizzle honey over the diced cornbread and return it to the oven to crisp up.

Make the blueberry vinaigrette by blending fresh blueberries, lemon juice, honey, and olive oil until smooth.

Season the local organic greens with salt and pepper.

Add diced cucumbers to the greens.

Grill corn until nicely charred, or boil it if preferred.

Combine the greens, cucumbers, charred corn, and pickled red onions in a bowl.

Top the salad with sunflower seeds and the honey-drizzled cornbread croutons.

Equipment Needed

Spice Level:

Dietary

Allergens