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LOCATION: Recipes >> Salad Recipes >> Cornbread 02

Print this Recipe    Cornbread 02

Cornbread Salad
Serves 6 to 8.

9 inch pan recipe yellow or white cornbread
1 large cooked ear of corn on the cob, corn removed
3 to 4 large plum tomatoes chopped
1 green bell pepper chopped
4 Tbs chopped red onion chopped
1 small carrot finely chopped
Homemade or bottled Italian dressing (vinaigrette)
salt and pepper to taste

Prepare cornbread a day ahead of time. Crumble desired amount of
cornbread into bowl in edible coarse chunks. Combine with vegetables
than have been medium diced and mix well. Add vinaigrette a few
tablespoons at a time and mix well. Do not make salad too wet or
the cornbread will get too soggy. Chill about one hour before
serving.

Variation: Mix salad with mayonnaise to bind and add coarse crumbled
(turkey) bacon if desired.

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