Salad 4 c crumbled cornbread 3 c diced ripe tomatoes 1 can (15.5 ounces) white beans, rinsed and drained 1 c sliced celery 1/2 c sliced green onions 1/2 c chopped fresh parsley
Dressing 1 c mayonnaise 1/2 c buttermilk 2 T fresh lemon juice 2 cloves garlic, mashed into a paste Generous amount of black pepper to taste Salt to taste To make the salad: Combine the cornbread, tomatoes, white beans, celery, green onions, and parsley in a large bowl. Toss to blend. To make dressing: Combine the mayonnaise, buttermilk, lemon juice, garlic, pepper, and salt in a small bowl. Toss the dressing with the salad just before serving or serve on the side. Makes 10 servings.
Students in the Academy of Energy and Power at Maplewood are busy getting ready for next week's Project Expo and had the opportunity to show it off some of their projects to Tennessee Congressman Jim Cooper.