Cornbread Salad

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READY IN:
1hr 30mins
SERVES:
6-8
YIELD:
1 Medium size salad
UNITS:
US

Ingredients Nutrition

  • 2 boxes Jiffy cornbread mix
  • Cavenders All Purpose Greek Seasoning
  • 2 envelopes ranch dressing mix
  • 3 cups grape tomatoes, cut in half
  • 1 bunch green onion, sliced
  • 8 strips bacon, cooked and crumbled
  • 2 medium red peppers
  • 1 cup mayonnaise
  • salt and pepper

Directions

  1. Prepare Cornbread according to package directions, adding Ranch seasoning and Cavendar's to mix.
  2. I usually add 3 tablespoon of Cavendar's, but love the flavor and have been known to add more.
  3. Bake according to package directions, cool.
  4. (Can be prepared a day ahead) Crumble Cornbread in a large bowl.
  5. Add bacon, onions, and peppers.
  6. Stir well.
  7. Add mayo 1/4 cup at a time until cornbread begins to bind.
  8. Usually takes 1 cup, may take less.
  9. Taste and season with salt and pepper.
  10. Add tomatoes and stir again.
  11. Taste again adjust for dryness by adding more mayo tablespoons at a time.

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