Name: Cornbread Salad
Ingredients: 9 inch pan recipe yellow or white cornbread; 1 large cooked ear of corn on the cob, corn removed; 3 to 4 large plum tomatoes chopped; 1 green bell pepper chopped; 4 Tbs chopped red onion chopped; 1 small carrot finely chopped; Homemade or bottled Italian dressing (vinaigrette); salt and pepper to taste

Cornbread Salad

Ingredients

9 inch pan recipe yellow or white cornbread
1 large cooked ear of corn on the cob, corn removed
3 to 4 large plum tomatoes chopped
1 green bell pepper chopped
4 Tbs chopped red onion chopped
1 small carrot finely chopped
Homemade or bottled Italian dressing (vinaigrette)
salt and pepper to taste

Instructions

Serves 6 to 8.. Prepare cornbread a day ahead of time. Crumble desired amount of cornbread into bowl in edible coarse chunks. Combine with vegetables than have been medium diced and mix well. Add vinaigrette a few tablespoons at a time and mix well. Do not make salad too wet or the cornbread will get too soggy. Chill about one hour before serving. Variation: Mix salad with mayonnaise to bind and add coarse crumbled (turkey) bacon if desired.