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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Cornbread Salad Recipe

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This recipe for Cornbread Salad is from Anita Recipe..Right Now!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pan prepared cornbread
1 envelope Ranch style dressing
8 oz sour cream
1 c mayonnaise
3 large tomatoes, chopped
1/2 c each red and green bell peppers
1/2 c onion, chopped
2 cans pinto bean, rinsed and drained
2 c shredded cheddar cheese
10 bacon slices, cooked well and crumbled
2 can whole kernel corn, drained
Directions:
Directions:
Stir dressing mix, sour cream, and mayo til blended; set aside.
Combine tomato, peppers, and onion; toss gently.
Crumble half the cornbread in a large salad bowl. Top with half of each: beans, vegie mix, cheese, bacon, corn, dressing. Repeat layers.
Cover and chill at least 3 hours before serving.
Personal Notes:
Personal Notes:
This is a great salad for a summer cookout.

 

 

 

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