Grilled Cornbread Salad
Turn traditional stuffing into a salad by first baking or buying your favorite kind of cornbread. Cut a 9×9 inch section of cornbread ½-inch thick, brush both sides with olive oil, and slice in half. Heat a grill pan over medium heat, grill the pieces 3–4 minutes per side, cut into cubes, and reserve. In a skillet over medium heat, sauté 1½ cup green beans (ends removed) with 1 tsp olive oil and ¼ cup sliced almonds for 5 minutes. Add 2/3 cup of halved cherry tomatoes and sauté another minute. Toss this mixture with ¼ cup dried cranberries and 2 T light vinaigrette dressing. Serve over a bed of arugula with the grilled cornbread on top.
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