The Martin Cooking

Avocado BLT Cornbread Salad

Prep Time: 15 minutes

15 minutes

Yield: 8 servings as a side dish

• Dressing:
• 1/4 cup olive oil
• 1/4 cup Dijon honey mustard
• 2 tablespoons mayonnaise (I use olive oil or canola)
• Salad:
• 5 cups cornbread, cubed
• 6 cups baby spinach, stems removed
• 1/2 pound bacon, cooked crispy and crumbled
• 1 + 1/2 cups diced tomatoes
• scant 1/4 cup red onion, thinly sliced
• 1 ripe avocado, diced
• coarse salt and fresh black pepper

1. In the bowl of a food processor pulse the oil, mustard and mayonnaise together until smooth.
2. Add all the salad ingredients but the salt and pepper to a large mixing bowl. Drizzle half the dressing over top and gently toss.
3. Add more dressing if needed and season to taste with salt and pepper.