Title: Vegetable Salad with Cornbread Croutons
Categories: Barbara4
Yield: 1 servings

1 pk Corn muffin mix; (8 1/2 oz)
2 c Torn romaine lettuce
1 c Chopped celery
1 c Chopped tomato
1 c Chopped green pepper
1 c Chopped onion
1/4 c Olive oil
1/4 c Lemon juice
1 1/2 ts Dry mustard
1/2 ts Salt
1/2 c Mayonnaise

Bake muffin mix according to package directions in an 8" square pan. Cool
and cut into cubes. Place cubes on a baking sheet; bake at 250 degrees for
1 hour. Combine lettuce, celery, tomato, green pepper and onion; toss well.
Combine olive oil, lemon juice, dry mustard, salt and mayonnaise. Mix with
vegetables. Serve with cornbread croutons. Yield: 8 servings.

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