Crisp Cornbread Salad

6 ingredients
1 steps

Ingredients

  • 1 cup coarsely crumbled cornbread
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1/2 cup each chopped onion, cucumber, broccoli, green pepper, sweet red pepper and seeded tomato
  • 1/2 cup peppercorns ranch salad dressing
  • Salt and pepper to taste
  • Lettuce leaves, optional

Directions

  1. 1
    In a large bowl, combine the cornbread, vegetables, salad dressing, salt and pepper. Cover and refrigerate for 4 hours. Serve on a lettuce-lined plate if desired.

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