Corn Bread Salad

1. 1

   Crumble half the corn bread in a large salad bowl; combine tomatoes, pepper, onions, pickles and bacon.

2. 2

   Spoon 1/2 of the vegetable mixture over the corn bread.

3. 3

   Stir together the mayonnaise and pickle juice in a small bowl.

4. 4

   Spread 1/2 of this dressing over the vegetables in big bowl.

5. 5

   Repeat the layering with the remaining corn bread, vegetables and dressing.

6. 6

   Garnish as desired.

7. 7

   Cover tightly and chill 2 to 3 hours.

8. 8

   Yields 6 to 8 servings.

No additional tips available.