astray recipes: Corn bread salad`

Categories: Cowboy; Salads
Yield: 8 servings

Measure	Ingredient
4 cups	Stale Corn Bread --
	Crumbled
2 larges	Tomatoes, Ripe, Seeded
	Chopped in 1/2" pcs.
8	Scallions -- chopped
6	Radishes, Scrubbed -- thinly
	Sliced
1 small	Green Bell Pepper, Seeded
	Chop in 1/4" pcs.
1 cup	Corn Kernels, Fresh Or
	Thawed Frozen
½ cup	Mayonnaise
½ cup	Cucumber Ranch Dressing
2 teaspoons	Prepared Mustard, Prefer
	Creole Or Dijon
¼ teaspoon	Salt
½ teaspoon	Pepper -- freshly ground
	(see recipe)

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1. In a large bowl, combine the corn bread, tomatoes, scallions, radishes, bell pepper, and corn.

2. In a small bowl, combine the mayonnaise, cucumber dressing, mustard, salt and pepper. Pour over the corn bread mixture and toss well. Cover and refrigerate until chilled, at least 4 hours or overnight. Serve cold. Makes 8 to 10 servings from Clem and Donna McSpadden of Bushyhead " Tub-Handle" Ranch of Chelsea, OK.

Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-08-95 (159) Fido: Cooking

corn bread salad`