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Receta Cornbread Salad With Smoked Chile Vinaigrette
by Global Cookbook

Cornbread Salad With Smoked Chile Vinaigrette
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  Raciónes: 4

Ingredientes

  • 3 c. Half-inch diced stale cornbread
  • 1/2 c. Diced red bell pepper
  • 1/2 c. Diced yellow bell pepper
  • 1/4 c. Finely-diced red onion
  • 1/4 c. Finely-sliced green onion
  • 2 x Garlic cloves finely minced
  • 1/4 c. Rice wine vinegar
  • 1/3 c. Extra virgin olive oil
  • 1 tsp Pureed canned chipotle pepper
  • 1 Tbsp. Honey
  • 1/4 c. Coarsely-minced cilantro Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. Preheat oven to 350 degrees.
  2. Spread cornbread in an even layer on a baking sheet and bake for 20 min, or possibly till crispy. Place the cornbread in a large bowl and add in the peppers, onions and garlic. Mix together the vinaigrette ingredients, add in to the cornbread mix and toss to combine.
  3. Let sit 15 min at room temperature before serving.
  4. This recipe yields 4 servings.