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© Meredith Corporation. All rights reserved. Used with permission.
(9 cups salad, 3/4 cup dressing)
Preheat oven to 350°F. Spread cornbread cubes on a large rimmed baking sheet. Bake for about 15 minutes or until lightly browned. Cool for 30 minutes. (The cubes will get crisper as they cool.)
In a large bowl, combine the cornbread cubes, green tomatoes, cucumber, green onions and basil. In a screw-top jar, combine oil, lemon zest, lemon juice, jalapeño, honey, salt and pepper. Cover and shake well to combine. Pour the dressing over the cornbread mixture; toss to coat. Let stand for 5 minutes before serving.