Husband's Favorite Cornbread Salad
"Southern tradition, Great side for picnics, barbecues, church dinners. Great summer side dish. No bacon or mayo!! Everytime I bring this I always get request for the recipe."
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
1 large bowl
- Serves:
- 10-12
ingredients
- 2 (8 ounce) boxes Jiffy cornbread mix (prepared &cooled)
- 2 -3 stalks celery, chopped
- 1 bunch green onion, chopped
- 1⁄2 medium sweet red pepper, chopped
- 1⁄2 green pepper, chopped (optional)
- 12 -15 cherry tomatoes, cut in half or 12 -15 grape tomatoes
- 2 tablespoons fresh parsley, chopped
- salt & pepper
- 1 (16 ounce) bottle Kraft creamy cucumber ranch salad dressing
directions
- Crumble cooled Cornbread in a large bowl.
- Clean & Chop all of the Vegetables & the parsley.
- Mix all the ingredients and pour the whole bottle of dressing, add salt & pepper to taste. This salad should be made the night before so all of the flavors set inches.
- This recipe is very versatile, sometimes I forget the recipe because I have just added what I have on hand, ie red onions instead of green onions etc.
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RECIPE SUBMITTED BY
<p>I love Alton Brown. I am from a family of cooks, none of us professional...we just love to cook. I am not a baker and unfornately have never been one, I leave that up to my mother.</p>
