Corn bread salad`

Yield: 8 servings

Measure Ingredient
4 cups Stale Corn Bread --
2 larges Tomatoes, Ripe, Seeded
Chopped in 1/2" pcs.
8 Scallions -- chopped
6 Radishes, Scrubbed -- thinly
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)


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

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