# What You Need:
→ Cornbread
01 - 4 cups day-old cornbread, cut into 1-inch cubes
→ Meats
02 - 8 slices bacon
→ Vegetables
03 - 2 cups cherry tomatoes, halved
04 - 2 cups romaine or butter lettuce, chopped
05 - 1 small red onion, thinly sliced
06 - 1 ripe avocado, diced (optional)
→ Dressing
07 - 1/4 cup extra virgin olive oil
08 - 2 tablespoons red wine vinegar
09 - 1 tablespoon Dijon mustard
10 - 1 garlic clove, minced
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon freshly ground black pepper
→ Garnish
13 - 2 tablespoons fresh chives or parsley, chopped
# How to Cook:
01 - Preheat oven to 375°F. Arrange cornbread cubes on a baking sheet. Toast for 8 to 10 minutes, turning halfway, until golden and slightly crisp. Allow to cool.
02 - Cook bacon in a large skillet over medium heat until crispy. Transfer to a paper-towel-lined plate. Once cooled, chop or crumble into bite-sized pieces.
03 - Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, kosher salt, and black pepper in a small bowl until emulsified.
04 - In a large bowl, combine toasted cornbread, bacon, cherry tomatoes, chopped lettuce, sliced red onion, and diced avocado if using.
05 - Drizzle dressing over the salad. Gently toss to coat evenly, allowing the cornbread to absorb the vinaigrette without breaking apart.
06 - Let the mixture rest for 5 to 10 minutes to meld flavors. Sprinkle with chopped fresh herbs before serving.
