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Nutrition Facts
Serving Size 148 g
(Approx. 8 Servings)
Amount Per Serving
Calories 190 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 470 mg 20%
Total Carbohydrate 27 g 9%
Dietary Fiber 2 g 8%
Sugars 8 g
Protein 4 g
Vitamin A 15% Iron 8%
Vitamin C 15% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Fiesta Cornbread Salad

Prep Time
15 minutes
Cook Time
18 minutes
Total Time
33 minutes
8  People


Recipe makes 8 Servings

1 non-stick cooking spray
8 1/2 Oz Jiffy Corn Muffin Mix
1 large brown eggs
1/2 cup(s) 2% milk
1 Large Hass avocado, sliced
8 Oz baby spring mix
2 cup(s) H-E-B® Mild Pico de Gallo
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Heat oven to 400°F.
Spray a 2-quart baking dish with non-stick cooking spray and set aside.
Prepare corn muffin mix according to package directions and pour batter into prepared baking dish.
Bake on center oven rack for 18 minutes.
Cool and cut into crouton-size cubes.
Layer salad greens, pico de gallo and cornbread cubes in large salad bowl then toss to combine.
Top salad with avocado slices.



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