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Layered Cornbread Salad Makes 6 servings Ingredients Dressing: 1 cup mayonnaise cup whole buttermilk 3 teaspoons chopped fresh thyme 1 teaspoons lemon zest 1 tablespoon fresh lemon juice 1 clove garlic, minced 1 teaspoon kosher salt teaspoon ground black pepper Salad: pound chopped broccoli florets 3 cups shredded red cabbage pound shredded kale (about 4 cups) 1 (8.5-ounce) box corn muffin mix, baked according to package directions and cubed or crumbled cup thinly sliced red onion 1 pint grape tomatoes, halved Instructions For dressing: In a medium bowl, whisk together mayonnaise, buttermilk, thyme, lemon zest and juice, garlic, salt, and pepper until smooth

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Were also using a few dried herbs because they pack more flavor than fresh herbs

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