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RECIPE
20 INGREDIENTS10 STEPS1HR

Southern Summer Salad

5.0
1 Ratings

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Garlic & Zest

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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.
1HR
Total Time

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 1/2 cups
Cornbread , leftover
2 Tbsp
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

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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 tablespoon). Chop the White Onion (2 tablespoon) and Fresh Basil Leaf (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 teaspoon), Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), 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 cup) into half-inch pieces. Place the cornbread on a cookie sheet and drizzle with the Olive Oil (2 tablespoon). 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 Scallion (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 (4 ounce) on a large platter. Sprinkle the corn kernels over the arugula. Sprinkle on the red onion and scallions.
Step 9
Sprinkle with peach, Cherry Tomato (1 cup), Country Ham Slice (0.5 pound), 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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