Mixed Field Greens Recipe
Served with Choice of Dressing and House Baked Corn Bread
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Ingredients
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Salad
Dressing
Corn Bread
Method
Salad Preparation
- 1
Prepare the Vegetables
Rinse the mixed field greens under cold water and pat them dry with paper towels. Slice the cherry tomatoes in half, dice the cucumber, finely slice the red onion, and peel and grate the carrot.
- 2
Assemble the Salad
In a large salad bowl, combine the mixed field greens, cherry tomatoes, cucumber, red onion, grated carrot, and feta cheese. Toss to mix evenly.
Dressing Preparation
- 3
Mix the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard until well combined. Season with salt and black pepper to taste.
- 4
Dress the Salad
Drizzle the prepared dressing over the salad just before serving and toss gently to coat the greens.
Corn Bread Preparation
- 5
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 6
Mix Dry Ingredients
In a large bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Stir well to combine.
- 7
- 8
Combine and Bake
Pour the wet mixture into the dry ingredients and stir until just combined. Pour the batter into a greased 8x8 inch baking dish and bake in the preheated oven for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.