Toss together vegetables, crispy Hodgson Mill cornbread croutons, and mozzarella. When ready to serve, drizzle with Buttermilk Herb Dressing, and toss gently until coated. Season with salt and pepper to taste, and serve within 30 minutes of mixing.
¾ cups whole or low-fat buttermilk
2 Tbsp olive oil
4 Tbsp apple cider vinegar
1 Tbsp honey
¼ cup finely minced fresh basil
¼ cup finely minced fresh flat-leaf parsley
¼ cup finely minced green onions
½ tsp salt, plus more to taste
Black pepper to taste
Whisk together in a small bowl until combined. Can be made ahead, covered tightly and stored in the fridge for up to two days.
Preheat oven to 400° F. Oil a 9”x 9” square pan and set aside. Place contents of package in a mixing bowl, and cut in oil. Add milk and egg. Mix until just blended. Pour batter into prepared pan. Bake 17-19 minutes. (Cornbread is done when toothpick inserted into center comes out clean, and top is springy and firm. Edges will be slightly browned. ) Let cool completely (at least 1 hour.)
When cooled, preheat oven to 250° F. Cut cooled cornbread into 1” cubes and arrange on a baking sheet (line with parchment paper for easy cleanup). Bake 7-9 minutes, turning halfway through so cubes are crispy, dry, and toasted on all sides. Let cool slightly.