I try not to complain about the heat. Whenever I’m uncomfortable from the beating sun, I remind myself that during the many snow storms we had this winter, all I wanted was to feel warm.
Yup, I had to keep reminding myself of that last week while sweat was dripping from
everywhere my face.
The biggest inconvenience about all this heat? It’s surprisingly not the uncontrollable sweating, the AC in my car that doesn’t seem to actually provide cold air, or the humidity that leaves my hair in a constant state of disarray.
It’s that it’s too hot to turn on the oven and I rarely want to eat a salad for dinner. A salad for lunch on a hot day always sounds perfect to me. But when I come home hungry from work, I want something much more hearty than a salad, but without making my temperature rise as I eat it.
That’s where this salad comes in. It makes eating a salad actually fun! Yes, it does require turning the oven on (so plan accordingly, if needed). But the meal itself is served at room temperature. It’s light and fresh, yet still fills you up. Plus, the bonus is the extra cornbread that it leaves you for the next day!
Green Salad with Jalapeno Cheddar Cornbread
Keywords: salad entree side vegetarian leafy greens summer
- 1 bunch green leaf mixture (I used spinach, arugula and kale)
- 2 tbs. sesame seeds
- 1/2 cup shaved parmesan
- Dressing of your choice (I used Trader Joe’s Light Champagne Vinaigrette)
- 2 cups Jalapeno Cheddar Cornbread, cut into roughly 1-inch squares (recipe here)
1. Mix all ingredients together. Serve and enjoy!
Jalapeno Cheddar Cornbread
Keywords: bake bread brunch side vegetarian cheese Southwest
Ingredients (8 pieces)
- 1 cup all-purpose flour
- 1 cup stone-ground yellow cornmeal
- 3 tbs. sugar
- 1 tsp. baking soda
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 1/2 cups milk
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1 jalapeno pepper, diced
- 1 scallion, diced
1. Preheat oven to 425 degrees. In a large bowl, mix together flour, cornmeal, sugar, baking soda, salt, and pepper. Whisk in milk and eggs in a separate bowl then add to dry ingredient. Mix in cheese.
2. Spray 9-inch cast-iron skillet or oven safe dish with cooking spray. Pour batter into prepared baking dish. Bake about 20 to 25 minutes, until golden brown and a toothpick inserted in center comes out clean. Serve warm or at room temperature; enjoy!
~What are your favorite summer salad ingredients?