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  Kale and Cornbread Salad



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4 cups kale, washed, dried and torn into bite-size pieces
1 Tablespoon olive oil
Salt and pepper

1 cup finely chopped onion, green, red or Vidalia
2 large carrots, shredded
1 cup corn kernels, boiled, grilled or roasted and sliced from the cob
1 yellow, red or orange sweet bell pepper, diced
1 cup cucumber, peeled, seeded and diced
1 cup halved or quartered grape or cherry tomatoes
1 cup shredded sharp cheddar
1 Tablespoon minced jalapeno pepper (optional)
1 cup crumbled bacon (optional)
4 cups crumbled cornbread (preferably toasted)

1 cup sour cream
1 cup buttermilk
1/2 cup apple cider vinegar
2-4 Tablespoons honey
Salt and pepper to taste
1/2 cup finely chopped fresh herbs OR 2 Tablespoons finely crumbled dried herbs
2-8 drops hot sauce (optional)
1/4 cup ice water (as needed to thin dressing)

In a bowl, massage oil into kale until pieces are thoroughly coated. Season and set aside.
In a large serving bowl, mix together all remaining salad ingredients except cornbread.
In a bowl or quart jar, combine dressing ingredients, except ice water.
Mix well and thin to desired consistency with ice water.
Pour half the dressing onto the salad ingredients and stir until completely coated.
Gently stir in kale and cornbread crumbs.
Top with a drizzle of dressing and serve the remaining dressing on the side.
Serve immediately or cover and refrigerate.
For best results, eat within 2-3 hours.

Copyright © 2017 Stefanie Samara Hamblen