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Wednesday, May 13, 2009

Cornbread Salad

Serves 8-10

1 8x8" pan of baked and cooled cornbread
4 ripe red tomatoes
1 green sweet bell pepper
1 medium sweet onion
1/2 cup diced sweet pickles
9 slices bacon fried crisp, drained and cooled
1 cup mayonnaise
1/4 cup sweet pickle juice

Crumble corn bread into coarse pieces. Set aside. Chop tomatoes, bell pepper, and onion into small pieces about the same size. Set aside. Crumble bacon and set aside. Mix mayonnaise and pickle juice and set aside.

To assemble salad: (By the way, this is pretty in a clear salad bowl.) Arrange half of the crumbled cornbread in the bottom of the serving bowl. Top this with half of the tomato-pepper-onion mixture. Spoon half of the mayonnaise mixture over this. Repeat layers but reserve some cornbread crumbs and some tomato mixture for the top.

Chill thoroughly before serving for best flavor!

My thoughts: This salad seems less than appetizing when merely considering the ingredients. You'll have to make it and sample it though, because it does have a surprisingly pleasant (and addictive!!) flavor and mouth feel. It's great for summer picnics!

Serve it with: This is a super accompaniment for a Fried Chicken picnic!

Shared with me by: Talk of the Town Catering