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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I LOVE cornbread salad. and here is my 2nd favorite. It really is hard to decide which one is the best. My girls like this one because its lighter. even with the bacon. This is another Paula Deen recipe - 2007. Ingredients:
1 pound bacon, cooked and crumbed |
1 red bell pepper, seeded and chopped |
1 cucumber, seeded and chopped |
1 pint cherry tomatoes, halves |
1/4 c. sliced green onions |
5 c. crumbled toasted cornbread (use gluten-freen cornbread to make this gf) |
1/2 c. milk |
1/2 c. sour cream |
2 t. dry ranch dressing mix |
Directions:
1. In a large bvowl, combine bacon, red pepper, cucumber, tomatoes, green onion, and cornbread.
2. In a small bowl, whisk together milk, sour cream, and dressing mix. Pour over salad just before serving, tossing gently to coat. That's it! Delish!
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