Cornbread Crouton Salad


1 head lettuce
3 oz purple cabbage
3 oz shredded carrot
5 boiled eggs, diced
8 oz cheddar cheese, shredded
12 oz diced ham (Dollywood uses Cades Cove Brand)
½ red onion, sliced in rings.

Cornbread croûtons:
1 ½ cup cornbread mix (Jiffy or Martha White mixes work well for this)
3/4 cup milk
1 TBSP garlic powder
½ cup Parmesan cheese, grated


Mix ingredients and pour into a grease shallow pan. Bake at 375 deg until done. Allow to cool. Cut into 1/4 inch squares. Place in oven to dry and become crisp. This will take about 15 to 20 minutes.

Place fresh lettuce broken into pieces onto salad plates (or in a salad bowl). Top with carrots, cabbage, hard boiled eggs, cheese, and ham. Top with sliced red onion and cornbread croûtons. Serve with your favorite dressing.