Cornbread Salad

My Cornbread Salad is a loaded layered salad made with my awesome Green Chile Bacon Cornbread.

Course Salad

Cuisine American

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Author Quinn Caudill

3 cups cornbread cubed (See recipe below)
1 packet buttermilk ranch dressing mix
1/2 cup buttermilk
1 cup low-fat Helmanns mayo
1 small head romaine lettuce chopped
2 cup sliced red and yellow sweet pepper
2 tomatoes seeded and chopped
1 cup cucumber sliced and halved
3 hard-boiled eggs sliced
1 small sweet onion sliced
2 cups corn and black bean mix ( I use Krogers Private Selection Zesty Corn and Black bean Blend. Substitute 1 cup canned black beans drained and 1 cup corn kernels)
2 cups cheddar or jack cheese finely shredded
Reserved bacon
2 green onions sliced, (green parts only)

Bake cornbread as directed below. Allow to cool completely before using in salad.
In small bowl, combine ranch dressing mix, buttermilk and mayo, blend well and refrigerate until ready for salad assembly.
For salad, place cornbread cubes in bottom of trifle bowl or other glass bowl.
Layer on lettuce and next six ingredients.
Pour dressing over the top and spread evenly.
Top with cheese, bacon and green onion.
Cover and refrigerate for at least 2 hours.