Poke Salat
Wild Poke Salad
Yield
4 servingsPrep
10 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 ½ | ounces |
muffin mix
cornbread muffin mix,1 package |
* |
| ½ | cup |
Parmesan cheese
|
|
| ⅛ | teaspoon |
garlic powder
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
salad dressing
blue cheese salad dressing |
|
| ¼ | cup |
butter
melted |
|
| 10 | ounces |
-
Poke Salat, 1 package |
* |
| ½ | cup |
cheddar cheese
shredded |
|
| ½ | cup |
onions
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 245.7 | ml/g |
muffin mix
cornbread muffin mix,1 package |
* |
| 118 | ml |
Parmesan cheese
|
|
| 0.6 | ml |
garlic powder
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
salad dressing
blue cheese salad dressing |
|
| 59 | ml |
butter
melted |
|
| 289 | ml/g |
-
Poke Salat, 1 package |
* |
| 118 | ml |
cheddar cheese
shredded |
|
| 118 | ml |
onions
finely chopped |
|
Directions
Terry Wright
Arkansas Cornbread Festival Terry Wright
Pick Poke Salat (preferably tender leaves only with a few stems attached) and wash in sea salt and water to remove insects and dirt particles.
Put Poke Salat in a boiler, add 2 to 3 pinches of sea salt, and let boil for approximately 15 to 20 minutes.
Pour off water and repeat this process 2 to 3 times. Season drained Poke Salat to taste.
Any left over Poke Salat (with water completely drained) can be stored in Ziploc bags and froze for future use.
In large bowl, combine the cornbread muffin mix, Parmesan cheese and garlic powder.
In another bowl, whisk the eggs, blue cheese salad dressing and butter; stir into dry ingredients just until moistened. Fold into Poke Salat, cheddar cheese and onion.
Fill greased miniature muffin pan cups ⅔ full.
Bake at 350℉ (180℃) for 12 to 14 minutes or until a toothpick inserted near the center comes out clean.
Cool for 5 minutes before removing from muffin pan to wire racks. Serve warm.
