Salad

Cornbread Salad- a Stevens Catering favorite

One of those Southern favorites is Cornbread Salad. Of course Southerners love their cornbread and naturally, a salad using this tasty bread would be favored too. In response to a request, I am posting this recipe without any of my visuals. No time to make it and get it posted too. I hate “Jump to Recipe”. There is too much said about how to make a recipe, it’s almost insulting to those of us that cook. That being said. Simply, here’s the recipe. Enjoy!

Confetti Pasta Salad

Confetti Pasta Recipe was inspired by Jason’s Deli and became a favorite at Stevens Catering. It also appeared on the menu on a daily basis at Sweets & Eats. Serve it on a salad plate or along side a sandwich for a nice compliment. It holds well and can be kept in the refrigerator for a week. Enjoy!

    Avocado Black Bean Salad

    When I first developed this recipe for a local grocery store, I called it Avocado Salad and added at least four avocados. In fiquiring the costing per serving for Sweets and Eats, I discovered it wasn’t affordable. So I added less avocados and kept the taste the same. It is great to serve as a meal by itself, on a salad plate or as a side for a Mexican meal. I love this salad just as my clients did. It has a lot of versatility; as you can see I used yellow tomatoes instead of red and I used green bell pepper right from the garden. If there is something you don’t like, leave it out. Make it yours- it’s one of those recipes. Enjoy!

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