COLORFUL CORNBREAD SALAD

Colorful Cornbread Salad image

When my garden comes in, I harvest the veggies for potluck dishes. I live in the South, and we think bacon and cornbread make everything better, even salad! -Rebecca Clark, Warrior, Alabama

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 14 servings.

Number Of Ingredients 11

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
1 cup mayonnaise
1/2 cup sour cream
1 envelope ranch salad dressing mix
1 to 2 tablespoons adobo sauce from canned chipotle peppers
4 to 6 cups torn romaine
4 medium tomatoes, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1 pound bacon strips, cooked and crumbled
4 cups shredded cheddar cheese

Steps:

Preheat oven to 400°. Prepare cornbread batter according to package directions. Pour into a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool completely in pan on a wire rack., Coarsely crumble cornbread into a large bowl. In a small bowl, mix mayonnaise, sour cream, salad dressing mix and adobo sauce., In a 3-qt. trifle bowl or glass bowl, layer a third of the cornbread and half of each of the following: romaine, tomatoes, pepper, onion, bacon, cheese and mayonnaise mixture. Repeat layers. Top with remaining cornbread and, if desired, additional chopped tomato and bacon. Refrigerate, covered, 2-4 hours before serving.

Nutrition Facts : Calories 407 calories, Fat 31g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 821mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.