Cornbread Salad

Recipe

Side Dish
Cornbread Salad

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Recipe Data

15
Servings

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    Servings and Ingredients

    Ingredients
    Serves 15
    QuantityIngredientAdd
    1(8.5 oz) pkg Hy-Vee corn muffin mix
    1 ½ c.light mayonnaise
    ½ c.chopped Hy-Vee sweet pickles
    ¾ c.sweet pickle juice
    4medium tomatoes, seeded and chopped
    1medium green bell pepper, seeded and chopped
    ½ c.chopped green onion
    1(15 oz) can Hy-Vee whole kernel corn, drained
    1(2.3 oz) pkg Hy-Vee pre-cooked bacon

    Directions

    1. Prepare corn muffin mix according to package directions. Cool completely and tear into bite-size pieces.
    2. In a medium mixing bowl, combine mayonnaise, sweet pickles and pickle juice. Whisk to blend.
    3. In a large glass bowl, layer 1/2 of each corn muffins, tomatoes, green bell pepper, green onion and corn. Top with 1/2 of the mayonnaise mixture. Repeat layers.
    4. Heat bacon in microwave to crisp, about 30 seconds. Crumble and sprinkle over top of salad.
    5. Cover and refrigerate 2 to 3 hours before serving.

    Nutrition facts

    Servings

    Amounts Per Serving

    Daily Values

    0%
    Vitamin A 8%
    0%
    Vitamin C 25%
    0%
    Iron 4%
    0%
    Calcium 2%