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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This is the latest version of cornbread salad that I have been using for two years now without changes. Any more suggestions will be welcome. I have tried chopped walnuts and pecans. Ingredients:
5 cups cornbread crumbled, (i make two skillets) |
21/2 cups tomatoes diced + 6 thin slices |
1 cup onion diced |
1 cup green pepper diced |
1/2 cup celery veined and diced |
1 pound bacon cooked & crumbled( i use my candied bacon recipe) |
1/4 cup dill pickle relish |
1 cup mayonnaise |
1/4 cup ranch dressing |
1/4 cup minced dill weed |
shredded parmesan cheese |
Directions:
1. Place cornbread in a large bowl. Combine tomatoes, onion, green pepper, bacon and relish; add to cornbread. Combine mayonnaise and ranch dressing; mix well. Pour over cornbread. Toss gently.Top with tomato slices and sprinkle with cheese. Chill until ready to serve.
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