Grilled Cornbread Salad with Red Onions, Arugula, and Red Wine Vinaigrette

Name: Grilled Cornbread Salad with Red Onions, Arugula, and Red Wine Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Southern
Ingredients: 142 grams package baby arugula; 473 milliliters (packed) torn fresh basil leaves; 340 grams cherry tomatoes, halved; 8 servings Buttermilk Cornbread with Monterey Jack Cheese; 1 English hothouse cucumber, halved lengthwise, then thinly sliced crosswise; 1 Tbsp Dijon mustard; 118 milliliters oil-cured black olives, pitted; 158 milliliters olive oil; 8 servings Olive oil; 2 smalls red onions, cut into 3/4-inch-thick rounds; 59 milliliters red wine vinegar; 3 Tbsps minced shallots

Grilled Cornbread Salad with Red Onions, Arugula, and Red Wine Vinaigrette might be just the Southern recipe you are searching for. One serving contains 525 calories, 6g of protein, and 39g of fat. This recipe serves 8. It works well as a rather inexpensive side dish. If you have baby arugula, onions, dijon mustard, and a few other ingredients on hand, you can make it. The Fourth Of July will be even more special with this recipe. It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Whisk vinegar, shallots, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring vinaigrette to room temperature and rewhisk before using.)

Ingredients you will need

Salt And Pepper

Vinaigrette

Shallot

Mustard

Vinegar

Cooking Oil

Equipment you will use

Whisk

Bowl

Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat).

Equipment you will use

Grill

Cut cornbread into 4 squares; remove from pan.

Ingredients you will need

Cornbread

Equipment you will use

Frying Pan

Cut each square into four 1-inch-wide strips.

Brush cornbread strips lightly on all sides with oil. Grill bread just until grill marks appear, about 1 minute per side.

Ingredients you will need

Cornbread

Bread

Cooking Oil

Equipment you will use

Grill

Transfer bread to work surface; cool.

Ingredients you will need

Bread

Brush onion rounds with oil. Grill until tender and golden, turning once, about 6 minutes per side.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Grill

Transfer to large bowl; cool.

Equipment you will use

Bowl

Cut bread into 1-inch cubes. Separate onion rounds into rings; return onions to same bowl. (Grilled cornbread and onions can be prepared 4 hours ahead; let stand at room temperature.)

Ingredients you will need

Cornbread

Onion

Bread

Equipment you will use

Bowl

Add tomatoes, arugula, basil, cucumber, and olives to bowl with onion rings.

Ingredients you will need

Cucumber

Tomato

Arugula

Olives

Basil

Onion

Equipment you will use

Bowl

Add vinaigrette and toss to coat, then add cornbread and toss gently; serve.

Ingredients you will need

Vinaigrette

Cornbread

Equipment

Ingredients

Servings:

142grams

package baby arugula 473milliliters

(packed) torn fresh basil leaves 340grams

cherry tomatoes, halved 8servings

Buttermilk Cornbread with Monterey Jack Cheese 1

English hothouse cucumber, halved lengthwise, then thinly sliced crosswise 1Tbsp

Dijon mustard 118milliliters

oil-cured black olives, pitted 158milliliters

olive oil 8servings

Olive oil 2smalls

red onions, cut into 3/4-inch-thick rounds 59milliliters

red wine vinegar 3Tbsps

minced shallots

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Cornbread on the menu? Try pairing with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Schloss Vollrads Riesling Spatlese. It has 4 out of 5 stars and a bottle costs about 29 dollars.