Cornbread Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Jiffy Corn Bread Mix (baked according to directions)2 tomatoes chopped2 peppers diced1/2 C sweet pickles10 slices bacon cooked crisp and crumbled1 onion (red/purple) dicedDressing1 Cup Mayonnaise (16 Tbl)1/4 c sweet pickle juiceGarlic SaltPepper
Cook corn bread and let cool. Mix ingredients for dressing and refridgerate for 1 hour. In the meantime, cut up vegetables.
Layer large glass bowl with the following:
1/3 of corn bread
1/3 tomatoes
1/3 peppers
1/3 pickles
1/3 onions
Repeat with layers until all vegetables and corn bread are used.
Garnish by pouring dressing over the top. Let sit in the refridgerator for 4 hours to set.
Number of Servings: 10
Recipe submitted by SparkPeople user AMCKINNEY1.
Layer large glass bowl with the following:
1/3 of corn bread
1/3 tomatoes
1/3 peppers
1/3 pickles
1/3 onions
Repeat with layers until all vegetables and corn bread are used.
Garnish by pouring dressing over the top. Let sit in the refridgerator for 4 hours to set.
Number of Servings: 10
Recipe submitted by SparkPeople user AMCKINNEY1.
Nutritional Info Amount Per Serving
- Calories: 187.6
- Total Fat: 7.0 g
- Cholesterol: 7.9 mg
- Sodium: 372.6 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 2.1 g
- Protein: 4.0 g
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