Cornbread Salad

Ingredients

• 7.5 ounce corn muffin mix 
• 1 cup bell pepper green chopped
• 0.8 cup purple onion chopped
• 6 cups torn romaine lettuce 
• 0.7 cup dressing fat-free ranch-style
• 1 cup tomatoes seeded chopped
• 3 slices at least of turkey bacon crumbled cooked

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Prepare muffin mix according to package directions in an 8-inch square pan, using water instead of milk. Cool 10 minutes.
2. Remove cornbread from pan; cut into cubes.
3. Place cornbread cubes on a baking sheet; bake at 400 for 10 minutes or until crisp and lightly browned.
4. Place half of cornbread cubes in a large bowl; reserve remaining cornbread cubes for another use.
5. Combine cornbread cubes, lettuce, and next 4 ingredients; toss well.
6. Pour dressing over salad, and toss well.
7. Serve immediately.