1 pound store-bought corn bread, cut into 1-inch pieces
¼ cup olive oil
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
Kosher salt and black pepper
5 ounces hearty greens (such as baby kale or baby chard), torn
1 15-ounce can black-eyed peas, rinsed
Fat 32g (5 g saturated fat)
How to Make It
Heat oven to 425° F. Cook the bacon in a large ovenproof skillet over medium-high heat, turning once, until browned, 6 to 8 minutes. Tear the bacon into large pieces. Reserve the skillet. Place the pears, cut-side down, in the skillet and transfer to oven. Roast until tender, 12 to 15 minutes.
Meanwhile, drizzle the corn bread with 2 tablespoons of the oil on a large rimmed baking sheet. Toast until golden brown, 8 to 10 minutes.
Whisk the lemon juice, mustard, honey, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Add the greens and black-eyed peas and toss to combine.
Serve the salad topped with the croutons and bacon.
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