Cornbread Salad

1. 1

   Crumble 1 to 1 1/2 cups of cornbread into a big salad bowl.

2. 2

   In another bowl combine tomatoes, pepper, onion, pickle and bacon. Spoon half the vegetable mixture over the cornbread.

3. 3

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

4. 4

   Repeat the layering with the remaining cornbread, vegetable and dressing.

5. 5

   Garnish as desired.

6. 6

   Cover tightly and chill 2-3 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.