BLUEBERRY-SPINACH SALAD WITH CORNBREAD CROUTONS
A summery sweet salad with savory crunchy croutons and crisp cucumber
For the Dressing:
6oz fresh or frozen (defrosted) blueberries
1/4c olive oil
2tbsp honey or agave
zest and juice of 1 lemon
For the Cornbread Croutons:
1/4c gluten-free flour
1/2tsp baking powder
1 ear of corn, kernels only
1/4c dry polenta
1/4c almond milk
melted coconut oil, or bacon grease or canola oil
For the Salad:
2 bunches spinach, washed & dried & trimmed
1lb chicken, grilled & sliced
1/2 english cucumber, halved & sliced
Preheat oven to 400 degrees. Grease an 8" cast iron skillet. Mix together all crouton ingredients in a small bowl--it should have the consistency of thick pancake batter. Pour into the skillet and smooth. Bake for 15min. Flip upside down onto a rack and let cool completely. Increase oven temperature to 450 degrees. Cut cornbread into fat cubes and toss in oil of choice. Lay in a single layer on a baking sheet and toast 5min, toss, then finish toasting another 3min or until golden brown. Let cool.
Puree together all the dressing ingredients and add into a large bowl. Toss spinach with the dressing then divide onto plates. Top with cucumber, chicken and croutons.
Don't do it.