cornbread salad
- Categories
- Salads
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Jiffy cornbread mix, cooked |
| 1 medium | Bell pepper, chopped |
| 2 larges | Tomatoes, chopped |
| 1 large | Onion, chopped |
| 1 pack | Cooked ham, chopped |
| ½ cup | Sweet pickle relish |
| ⅓ cup | Sweet pickle juice |
| 1 cup | Mayonnaise |
| 3 | Eggs, hardboiled |
| 6 slices | Bacon, cooked |
Prepare mixture of bell pepper, tomatoes, onion, ham, pickles, juice, and mayonnaise. Crumble cornbread. Alternate layers of cornbread and a layer of mixture. Crumble bacon over last layer and top with sliced boiled eggs.
Refrigerate overnight.
Source: Dianne Waller
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Sep 15, 1998
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