CORNBREAD SALAD
A friend brought this dish to my house for a scrapbooking fellowship one night. It's delicious made the "unhealthy way", but if you would like to make it healthier choose turkey bacon and low fat mayo. Makes a large bowl - enough for a gathering.
Provided by Linda Stevens
Categories Other Salads
Time 40m
Number Of Ingredients 6
Steps:
- 1. Mix cornbread mix according to pkg. directions (I use buttermilk) and bake in oven. Let cool.
- 2. While cornbread is baking, cook bacon in skillet until crisp. Drain on paper towel and let cool completely.
- 3. In large bowl, mix together the raw cauliflower, broccoli, & chopped red onion. Once bacon is cool, chop finely or put into a food processor. Add it to your veggie mixture.
- 4. When cornbread is completely cool, crumble it into bowl with bacon and veggies. Last is to fold in the mayonnaise. Tastes better after it has chilled in the refrigerator for awhile.
- 5. Tip: Jiffy cornbread has a tendancy to be a little on the "sweet" side. The sweetness is really what makes this so delish. If you decide to make homemade cornbread (I've done it both ways)...be sure to use a "sweet" cornbread recipe.
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Check it out »#60-minutes-or-less #time-to-make #course #preparation #breads #salads #side-dishes
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