Cornbread Croutons* (saute cubed cornbread in butter to

brown)

6 cups leaf lettuce

2 Cup grape or cherry tomatoes, cut in halved

4 cup fresh corn, steamed and removed from the cob

(defrosted frozen corn may be substituted)

6 dates, sliced

½ cup slivered almonds

½ cup goat cheese crumbles

Salad Dressing:

½ cup olive oil

1 tablespoon champagne vinegar

1 tablespoon maple syrup

1 tablespoon Dijon mustard

Juice of one lemon

½ teaspoon dried basil

a teaspoon dried oregano

V4 freshly ground black pepper

½ salt

1.Make your cornbread croutons, cool and set aside.

2.Make the salad dressing by whisking together all

ingredients except the oil. Slowly drizzle in the oil while

whisking continuously until the mixture emulsifies (comes

together into a creamy dressing). Set aside.

3.Toss all the salad ingredients together in a large bowl.

4.Add salad dressing to taste, toss again and serve with

croutons.

 used a box of Jiffy cornbread to make my croutons.

When cool, cut into cubes and saute in oil or butter to

brown.

To make an entree salad, add 1 cup of shredded grilled or

rotisserie chicken.

Enjoy!