12 Sep Cranberry Cornbread Lettuce Salad
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| Prep Time | 10 minutes |
| Cook Time | 0 minutes |
| Servings |
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Ingredients
- 1 cup fresh spinach
- 1 cup chopped romaine lettuce
- 1 Persian cucumber
- 1/4 orange bell pepper
- 0.5 oz Yorkshire Wensleydale cheese with cranberries
- 1 serving cornbread ETP recipe
Ingredients
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Instructions
- Place the spinach and romaine in the salad bowl.
- Cut the cucumber into thin rounds. Add it to the bowl.
- Dice the bell pepper. Add it to the bowl.
- Toss the ingredients in the bowl.
- Dice the cheese. Sprinkle it on top.
- Cut the cornbread into bite size pieces. Arrange them on top of the salad.
Recipe Notes
Notes:
Any color of bell pepper can be used. The salad will keep well in the refrigerator for up to 3 days.