Festive Corn Bread Salad
Contributed byTerri McKeown
Ingredients
- 5 cup cubed corn bread (or 6 corn bread muffins)
- 3 cup fresh tomatoes (diced)
- 1 cup sweet onion (diced)
- 1 cup green pepper (diced)
- 1 pound bacon (sliced, cooked and crumbled)
- 1/4 cup sweet pickle relish
- 1 cup mayonnaise
- 1/4 cup sweet pickle juice
- Parmesan cheese (shredded)
Yield: 10 Servings
Prep Time: 25 minutes
Instructions
Place corn bread cubes in a large bowl or crumble muffins into bowl. Combine tomatoes, onion, green pepper, bacon and relish: add to corn bread. Combine mayonnaise and pickle juice; mix well. Pour over vegetables. Sprinkle with Parmesan cheese. Chill until ready to serve. Yield: 10 to 12 servings.
From Taste of Home magazine, October/November '95.
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