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Cornbread Salad
Posted by: Jane 06-19-99 5:49 AM
Cornbread Salad
2 (6 oz.) packages of Mexican Cornbread Mix
1 (15 oz.) can, whole kernel corn, drained
1/2 cup chopped onions
1 1/2 cups fresh tomatoes, chopped
1 cup Monterey Jack cheese, with peppers, grated
2 teaspoons Italian seasoning
1 teaspoon Ranch Dressing mix
1 large green Bell Pepper, chopped
1/4 teaspoon celery seed
1 (10 oz.) package frozen peas, thawed
3 hard boiled eggs, chopped
1 cup sharp Cheddar cheese, grated
6 slices bacon, fried and crumbled
1 cup reduced calorie Ranch salad dressing
2 teaspoons milk
Make cornbread according to package directions.
Cool and crumble into small pieces, divide into two bowls.
Add to first bowl of cornbread crumbs, the following ingredients in layers: corn, tomatoes, 1 cup Monterey Jack cheese, 1 teaspoon Italian Seasoning an 1 teaspoon Ranch dressing mix.
Add to second bowl of cornbread crumbs, the following ingredients in layers: green pepper, celery seed, 1 teaspoon Italian seasoning, boiled eggs, cheddar cheese, and bacon.
Combine dressing and milk (dressing should be thin enough to pour). Divide dressing over both bowls of salad. With a small knife, open holes in salad to allow dressing to trickle down to bottom. Chill overnight.
Combine contents of both bowls in a larger bowl and toss well before serving. Serve cold.
