The problem with corn bread is that it usually stuffs more than just the bird. But use it as a slightly sweet, crunchy topping on this marinated kale salad instead and it won't add megacalories to your meal. Bonus: Kale is a great source of vitamin A, which helps keep your immune system strong, while some research suggests garlic may help ward off colds.
3 Tbsp rice vinegar
3 Tbsp extra-virgin olive oil, divided
1/2 Tbsp whole-grain mustard
2 cloves garlic, peeled
1/2 small shallot, coarsely chopped
3/4 tsp salt, plus more to taste
3/4 tsp freshly ground pepper, plus more to taste
1 bunch kale, chopped
2 cups diced stale corn bread or corn muffins (1/2-inch pieces)
1/4 cup pine nuts
1/4 cup currants
1. Puree vinegar, 2 tablespoons oil, mustard, garlic, shallot, salt, and pepper in a food processor or blender until smooth. Place kale in a bowl and massage dressing into it. Cover and refrigerate overnight.
2. Preheat oven to 350°F. Toss corn bread with remaining oil and season with salt and pepper to taste. Spread on a baking sheet and toast until browned and crispy, 15 to 20 minutes.
3. Divide kale among eight plates, sprinkle each with 1/2 tablespoon pine nuts and 1/2 tablespoon currants, and top with croutons.
Makes 8 servings
Per serving: 180 cal, 11 g fat (2 g sat), 16 g carbs, 450 mg sodium, 2 g fiber, 3 g protein
Tip: Leftover croutons are perfect on day-after turkey chili.
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