Mixed Green Salad with Deviled Egg Dressing and Southern Cornbread Croutons 
 
Makes 8 to 10 servings
Ingredients
  • 2 (6-ounce) containers fresh baby romaine salad
  • 1 pint grape tomatoes, halved
  • 6 hard-cooked eggs, peeled and quartered
  • 1 cup toasted chopped pecans
  • ½ cup shaved Parmesan cheese
  • Deviled Egg Dressing (recipe follows)
  • Southern Cornbread Croutons (recipe follows)
Instructions
  1. In a large serving bowl, toss together romaine, tomatoes, eggs, pecans, and cheese. Add desired amount of Deviled Egg Dressing. Sprinkle with desired amount of Southern Cornbread Croutons.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/mixed-green-salad-with-deviled-egg-cornbread-recipe/