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RECIPE
20 INGREDIENTS 10 STEPS 1hr

Southern Summer Salad

5.0
1 Ratings
This is an amalgam of all my favorite Southern food fantasies on a plate. Juicy peaches, summer-ripe tomatoes, cornbread croutons, country ham, glazed pecans over peppery arugula, red onions, scallions and sweet corn. The recipes for the cornbread and glazed pecans are also on SideChef.
Southern Summer Salad Recipe | SideChef
This is an amalgam of all my favorite Southern food fantasies on a plate. Juicy peaches, summer-ripe tomatoes, cornbread croutons, country ham, glazed pecans over peppery arugula, red onions, scallions and sweet corn. The recipes for the cornbread and glazed pecans are also on SideChef.
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
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Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
1hr
Total Time
$3.54
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 1/2 cups
Cornbread , leftover
5 2/3 cups
1 ear
3
Scallions
1 cup
Cherry Tomatoes
or Grape Tomatoes or Assorted Color Cherry Tomatoes
8 oz
Country Ham Slices , thinly sliced
or Prosciutto or Chopped Cooked Bacon
1/2 cup
Candied Pecans
1 clove
Large Garlic
2 Tbsp
Fresh Parsley , chopped
1/2 tsp
Dry Mustard
1/4 tsp
1/2 cup
Mayonnaise
1/2 cup
Buttermilk
1
Lemon , zested
Save Time,
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
1136
FAT
58.1 g
PROTEIN
32.2 g
CARBS
127.3 g

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Gather the ingredients for the dressing. Chop the Fresh Parsley (2 Tbsp) . Chop the White Onions (2 Tbsp) and Fresh Basil Leaves (5) . Peel and chop the Garlic (1 clove) .
Step 3
Add the parsley, basil, garlic and onion to a heavy duty blender. Add the Dry Mustard (1/2 tsp) , Salt (1/4 tsp) , Ground Black Pepper (1/4 tsp) , Mayonnaise (1/2 cup) , and the zest of the Lemon (1) .
Step 4
Shake the Buttermilk (1/2 cup) and add it to the blender. Process until smooth. Taste for seasoning, adding salt or pepper if needed. Transfer to a bowl or jar and refrigerate.
Step 5
Cut the Cornbread (1 1/2 cups) into half-inch pieces. Place the cornbread on a cookie sheet and drizzle with the Olive Oil (2 Tbsp) . Using your hands, toss the cornbread to coat with the olive oil. Bake for 7 to 8 minutes.
Step 6
While the cornbread bakes, peel the Corn (1 ear) and remove the husk and silk. Slice the corn from the cob. Peel and pit the ripe Peach (1) . Slice it into half-inch pieces. Thinly slice the Red Onion (1/4) and Scallions (3) , and set aside.
Step 7
Stir the croutons and bake an additional 8 to 10 minutes until cornbread is browned and crisp. Set aside.
Step 8
Arrange the Baby Arugula (5 2/3 cups) on a large platter. Sprinkle the corn kernels over the arugula. Sprinkle on the red onion and scallions.
Step 9
Sprinkle with peach, Cherry Tomatoes (1 cup) , Country Ham Slices (8 oz) , and Candied Pecans (1/2 cup) . Top with croutons.
Step 10
Serve with buttermilk dressing!
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Nutrition Per Serving
Calories
1136
% Daily Value*
Fat
58.1 g
74%
Saturated Fat
10.7 g
53%
Trans Fat
0.0 g
--
Cholesterol
59.7 mg
20%
Carbohydrates
127.3 g
46%
Fiber
16.8 g
60%
Sugars
11.1 g
--
Protein
32.2 g
64%
Sodium
2279.9 mg
99%
Vitamin D
0.4 µg
2%
Calcium
153.6 mg
12%
Iron
7.0 mg
39%
Potassium
598.6 mg
13%
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