Saturday, November 16, 2013

Cornbread Salad

7 cups cornbread, torn into bite size pieces
6 slices cooked bacon, crumbled
1/3-1/2 cup red onion, chopped
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
2 small tomatoes, seeded and chopped
1/4 cup sweet pickle, chopped
1/4 cup dill pickles, chopped
1 cup mayonnaise
1/4 cup sweet pickle juice
1/4 teaspoon fresh ground pepper
1 dash ground red pepper
In a small bowl, whisk together the mayonnaise, sweet pickle juice and peppers and set aside.
In a large bowl combine the remaining ingredients, tossing well.
Add the dressing mix to the cornbread mixture just before serving.

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