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.