Cornbread Salad

Name: Cornbread Salad
Ingredients: 1 6 oz. pkg. Martha White yellow cornbread mix prepared according to directions or 3 c. crumbled cornbread; 3 c. chopped tomatoes; 1 c. chopped green pepper; 1 c. chopped onion; 1/2 c. chopped sweet pickle (juice reserved); 12 strips bacon cooked and crumbled; 1 c. mayo; 1/4 c. reserved pickle juice

8 ingredients

7 steps

Ingredients

1 6 oz. pkg. Martha White yellow cornbread mix prepared according to directions or 3 c. crumbled cornbread
3 c. chopped tomatoes
1 c. chopped green pepper
1 c. chopped onion
1/2 c. chopped sweet pickle (juice reserved)
12 strips bacon cooked and crumbled
1 c. mayo
1/4 c. reserved pickle juice

Directions

1

Crumble 1 to 1 1/2 cups of cornbread into a big salad bowl.
2

In another bowl combine tomatoes, pepper, onion, pickle and bacon. Spoon half the vegetable mixture over the cornbread.
3

Stir together the mayo and pickle juice in a small bowl.
4

Repeat the layering with the remaining cornbread, vegetable and dressing.
5

Garnish as desired.
6

Cover tightly and chill 2-3 hours before serving.
7

Makes 6-8 servings.