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Cornbread Salad Recipe

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This recipe for Cornbread Salad, by , is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Miller
Added: Tuesday, April 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 cups crumbled homemade cornbread
1 fresh firm summer tomato, diced
1 fresh summer cucumber, diced
1 stalk of celery, diced
1 sweet vidalia onion, diced
1/2 cup sweet red or green pepper, diced
1 cup of Kraft cheese crumbles

Dressing:

1 cup mayo
1 cup sour cream
1 pkg. Hidden Valley Ranch dressing mix
2 T. sweet pickle juice

Directions:
Directions:
Mix cornbread & veggies & cheese in a large bowl. Mix the dressing and pour over the cornbread/veggie mixture. Stir it to mix well. Cover & refrigerate. It will keep a few days in the fridge.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
There are many variations of cornbread salad, but I like this one best during the summer months. Other variations include adding 2 chopped boiled eggs or 4 slices crispy crumbled bacon or a cup of corn kernels or a cup of pinto beans. If you add too many ingredients it becomes heavy, so you have to discriminate according to the season.

 

 

 

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