Corn Bread Salad
Corn Bread Salad is an moderately easy dinner. Made with 2 to 3 c. crumbled corn bread, 3 c. chopped tomatoes, 1 c. chopped green pepper, 1 c. chopped onion and 1/2 c. chopped sweet pickles (juice reserved), this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Crumble 1 to 1 1/2 cups corn bread into a big salad bowl.
In another bowl, combine tomatoes, pepper, onion, pickles and bacon. Spoon half of vegetable mixture over corn bread. Stir together the mayonnaise and pickle juice in small bowl. Spread half of this dressing over the vegetables in big bowl. Repeat layering remaining corn bread, vegetables and dressing. Cover tightly and chill 2 to 3 hours before serving.
Makes 6 to 8 servings.
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