Corn bread salad`
8 servings
Ingredients
| Quantity | 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) | ||
Directions
-
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