TENNESSEE CORNBREAD SALAD
How to make Tennessee Cornbread Salad
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- PREPARE and bake cornbread as directed on package. Cool 1 hour or until completely cooled.
- COOK bacon in large skillet over medium heat until crisp. Drain on paper towels. Crumble.
- CRUMBLE half of cornbread into bottom of large serving bowl. In another bowl, combine tomatoes, bell pepper, onions, pickles and crumbled bacon; mix well. Spoon half of vegetable mixture over cornbread.
- COMBINE mayonnaise and reserved pickle liquid in small bowl; mix well. Spread half of mixture over vegetables. Repeat layering with remaining cornbread, vegetables and dressing. Cover tightly; refrigerate 2 to 3 hours before serving.
- Nutritional Information Per Serving:
- Serving Size (1/8), Calories 450 (Calories from Fat 310), Total Fat 35g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 25mg, Sodium 970mg, Total Carbohydrate 28g (Dietary Fiber 2g, Sugars 4g), Protein 8g; Percent Daily Value*: Vitamin A 10%, Vitamin C 60%, Calcium 2%, Iron 2%.
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