Cornbread Salad
This was incredibly simple to make, and turned out to be a big hit. It also provides a great way to use up some of those tomatoes and green peppers from the garden. The salad is best when made ahead and chilled for at least 2 hours prior to serving. While it is a little high in calories for what many would typically think of for a salad, you can easily make some simple substitutions to make it relatively low cal.
Cornbread Salad
INGREDIENTS
- 1 pan of cornbread (I prefer Jiffy)
- 3 tomatoes
- 1 green pepper
- 2-3 green onions
- 1/2 lb bacon
- 2 cups shredded cheddar cheese
- 1 cup salad dressing (Miracle Whip)
- 2 Tbsp sweet pickle relish
- 1/4 cup ranch dressing
METHOD
1. Prepare the cornbread and allow to cool. Crumble half of the cornbread and use it to line the bottom of your serving dish.
2. Cook bacon until crispy, and chop or crumble into small pieces. Mix the shredded cheese and bacon and set aside.
3. Dice the tomatoes, green pepper, and green onions, and mix in a separate bowl. Layer half of this mixture on top of the cornbread.
4. Add half of the bacon and cheese as the next layer in the dish.
5. Mix the salad dressing, ranch dressing, and pickle relish in a separate container, and thinly spread to create the next layer in the dish.
6. Repeat each layer in the same order, using the remaining ingredients.
Cover and chill for at least 2 hours prior to serving.
Some optional additions/changes:
- Cut back on the cheese and bacon
- Use fat free/ reduced fat salad dressing
- Add 1/2 cup cooked kidney or black beans
- Add 1/2 cup cooked yellow corn
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