| Diabetic Friendly Cornbread Salad added 01/15/2003 The cornbread croutons are the best part of this bacon, lettuce, and tomato salad. Makes 6 (2-cup) servings. Printed from Allrecipes, Submitted by Delicious Ways to Control Diabetes Cookbook 1 (7.5 ounce) package corn muffin mix 6 cups torn romaine lettuce 1 cup seeded, chopped tomato 1 cup chopped green pepper 3/4 cup chopped purple onion 3 slices turkey bacon, cooked and crumbled 2/3 cup fat-free Ranch-style dressing Directions 1 Prepare muffin mix according to package directions in an 8-inch square pan, using water instead of milk. Cool in pan 10 minutes. Remove cornbread from pan; cut into cubes. 2 Place cornbread cubes on a baking sheet; bake at 400 degrees for 10 minutes or until crisp and lightly browned. Place half of cornbread cubes in a large bowl; reserve remaining cornbread cubes for another use. 3 Combine toasted cornbread cubes, lettuce, and next 4 ingredients; toss well. Pour dressing over salad, and toss well. 4 Serve immediately. Per Serving: Calories 152 Fat 2.6g (sat 0.5g) Protein 4.1g Carbohydrate 27.7g Fiber 1.8g Cholesterol 5mg Sodium 501mg Exchanges: 1 Starch, 2 Vegetable 3 stars per serving |