Tennessee Cornbread Salad

1. 1

   Crumble half the cornbread into bottom of large serving bowl. In

2. 2

   another

3. 3

   bowl,

4. 4

   combine

5. 5

   tomatoes,

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   green

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   peppers, onion, pickles

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   and

9. 9

   bacon.

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    Spoon half of mixture over cornbread.

11. 11

    Stir together

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    mayonnaise

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    and

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    pickle juice.

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    Spread half

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    the dressing over vegetables.

17. 17

    Repeat layers. Garnish as desired. Cover tightly and chill 2 to 3 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.