Salad Day (and Cornbread Day, too)

“My salad days, when I was green in judgment…” – Antony and Cleopatra, William Shakespeare

Cleopatra and I have a lot in common. Ancient Egyptian queen, 21st century Midwestern mom – you don’t need me to point out the parallels. What’s more, “… she was a woman of surpassing beauty … she also possessed a most charming voice and knowledge of how to make herself agreeable to everyone,” according to a Roman historian. Need I say more?

As far as I can tell, the only difference between Cleo and me is that she thinks of salad as “green” … whereas I think of salad as “red, orange, yellow, green, and purple.”

the rainbow concoction

red: grape tomatoes, quartered
orange: carrot, shredded
yellow: corn, frozen (I don’t bother thawing it)
green: baby arugula;
cucumber, diced; avocado, diced
purple: cabbage, shredded

yogurt + salsa = yum

Cleo would probably love a Caesar dressing, but since she was actually Greek maybe she’d be cool with my favorite salad topper, too:

Mix together more or less equal amounts of Greek yogurt (plain, 0% fat) and your favorite salsa. You can mix in some ground cumin, too.

The reason for my salad day?

With Thanksgiving coming up, I’ve got to eat light to make room for the food I’m most thankful for: stuffing.

Speaking of which, in order to make my favorite cornbread stuffing, I’ve first got to make my favorite cornbread. Which, come to think of it, would go great with my salad …

I dare you to eat just one


[1] Heat oven to 350 degrees F.
[2] Line an 8-inch or 9-inch square or round pan with non-stick foil.
In a large bowl, mix together: 1 c. cornmeal, 1 c. whole-wheat flour, 2 tsp. baking soda, and 1/2 tsp. salt.
[4] In a small bowl, mix together: 1 c. milk of choice (I’ve used skim milk, soy milk, and almond milk — all good), 1/4 c. light olive oil, and 1/4 c. maple syrup.
[5] Dump wet mixture into dry mixture. Stir just till moistened (don’t overmix).
[6] Dump into foil-lined pan.
[7] Bake for 25 min., or until toothpick inserted in center comes out clean.
[8] Cool. Cut into squares (if you used a square pan) or wedges (if you used a round pan).
[9] Save to make cornbread stuffing. Or, eat the whole pan and then make another batch.

p.s. Want to know how good this cornbread is? My daughter took a batch to her 4th grade “Thanksgiving Feast” today. The well-balanced feast consisted of cornbread, banana pudding, Doritos, sugar cookies, and lemonade. The kids didn’t finish the Doritos, but they polished off the cornbread.

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