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1
Make cornbread and bake according to package instructions.
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2
Crumble cornbread and set aside.
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3
If making your own salad dressing: mix all ingredients in bowl and set aside.
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4
Assemble salad as follows, forming pretty layers in order listed:
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5
Place 1/2 of cornbread crumbles in bottom of very large serving bowl.
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6
Top with pinto beans, tomatoes (1/2 of these), corn, red and green bell peppers (1/2 of these), chilies, and cheese.
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7
Repeat layers as follows: Romaine lettuce, cornbread crumbles, spring onions, green peas (uncooked), cranberry beans, and remaining red and green bell peppers.
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8
Spoon salad dressing over top of salad and spread to cover top of bowl.
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9
Sprinkle remaining cheese on top.
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10
Sprinkle cheese with tomatoes and bacon bits (optional).
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11
Tightly cover with plastic wrap and refrigerate up to 24 hours before serving.
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12
It's better if it sits at least 4-6 hours for flavors to blend.
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13
Play with the layers and substitute for anything you don't like-- just be sure to keep the cornbread layers and salad dressing on top.
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14
NOTE: If you add a lot of Optional ingredients, use more salad dressing accordingly, so you have enough to lightly coat salad when it is tossed as people spoon to the bottom to get a serving.
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15
Vegetarian Note: Jiffy corn bread is NOT Vegetarian due to animal shortening as a primary ingredient. Use another brand that is.
