Tennessee Cornbread Salad |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
This recipe was in a local pamphlet. Ingredients:
6 ounces white cornbread mix, prepared according to package directions |
1/2 cup sweet pickle, chopped (reserve juice) |
12 slices bacon, cooked crisp and crumbled |
3 cups tomatoes, chopped |
1 cup mayonnaise |
1 cup green pepper, chopped |
1/4 cup pickle juice |
1 cup onion, chopped |
Directions:
1. Crumble half the cornbread into bottom of large serving bowl.
2. In another bowl, combine tomatoes, green peppers, onion, pickles, and bacon.
3. Spoon half of mixture over cornbread.
4. Stir together mayonnaise and pickle juice.
5. Spread half the dressing over vegetables.
6. Repeat layers.
7. Garnish as desired.
8. Cover tightly and chill 2 to 3 hours before serving.
|
|