How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Southern Summer Salad?

You need 1 ingredient. The key ingredients include: ["for the salad:", "1 1/2 cups leftover cornbread, cut into 1/2"" pieces", "1-2 tablespoons olive oil", "4 ounces baby arugula", "1 ear corn, husk and silk removed,", "1/4 red onion, very thinly sliced", "3 scallions, very thinly sliced", "1 ripe peach, peeled and pitted, cut into 1/2"" pieces", "1 cup mixed cherry and grape tomatoes", "1/2 pound thinly sliced country ham (can substitute, prosciutto or chopped cooked bacon)", "1/2 cup glazed pecans (recipe on this site)", "buttermilk dressing", "2 tablespoons chopped, white onion", "1 large clove garlic, peeled and chopped", "2 tablespoons chopped basil from about 5 large basil leaves", "2 tablespoons chopped parsley", "1/2 teaspoon dried mustard", "1/4 teaspoon salt", "1/4 teaspoon pepper", "1/2 cup mayonnaise", "1/2 cup buttermilk, well shaken", "1 lemon, zested"].

Is Southern Summer Salad suitable as salads?

Yes, Southern Summer Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Southern Summer Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Southern Summer Salad Recipe

Name: Southern Summer Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ["for the salad:", "1 1/2 cups leftover cornbread, cut into 1/2"" pieces", "1-2 tablespoons olive oil", "4 ounces baby arugula", "1 ear corn, husk and silk removed,", "1/4 red onion, very thinly sl…

Southern Summer Salad – a delicious recipe with salad, leftover cornbread, olive oil, baby arugula, corn, red onion. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

["for the salad:", "1 1/2 cups leftover cornbread, cut into 1/2"" pieces", "1-2 tablespoons olive oil", "4 ounces baby arugula", "1 ear corn, husk and silk removed,", "1/4 red onion, very thinly sliced", "3 scallions, very thinly sliced", "1 ripe peach, peeled and pitted, cut into 1/2"" pieces", "1 cup mixed cherry and grape tomatoes", "1/2 pound thinly sliced country ham (can substitute, prosciutto or chopped cooked bacon)", "1/2 cup glazed pecans (recipe on this site)", "buttermilk dressing", "2 tablespoons chopped, white onion", "1 large clove garlic, peeled and chopped", "2 tablespoons chopped basil from about 5 large basil leaves", "2 tablespoons chopped parsley", "1/2 teaspoon dried mustard", "1/4 teaspoon salt", "1/4 teaspoon pepper", "1/2 cup mayonnaise", "1/2 cup buttermilk, well shaken", "1 lemon, zested"]

Frequently Asked Questions

Quick Info

Servings
4 servings
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Southern Summer Salad

How did you like this recipe?

Frequently Asked Questions