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CORNBREAD SALAD

 

 

One 8.5-ounce package cornbread mix, prepared according to package directions

2 yellow squash, sliced and each slice cut in quarters

3 cups chopped tomatoes

1 green pepper, chopped

1 cup chopped onion

1 pound bacon, cooked and crumbled

 

DRESSING

 

1/4 cup olive oil

Juice of 1 lemon

1 1/2 teaspoons dry mustard

1/2 cup mayonnaise

Salt and pepper to taste

 

 

 

Cut or break cornbread into cubes.

 

Layer half of all ingredients (except dressing), beginning with cornbread. Repeat with remaining ingredients to make 2 layers.


Combine dressing ingredients, then pour over top of salad. Do not toss yet. Cover and refrigerate for several hours.

 

After chilling for several hours, toss and serve immediately.

 

Serves about 10

 

 

 

 

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