My Cornbread Salad is a loaded layered salad made with my awesome Green Chile Bacon Cornbread.
Course
Salad
Cuisine
American
Prep Time20minutes
Cook Time30minutes
Total Time50minutes
AuthorQuinn Caudill
Ingredients
Salad
3cupscornbreadcubed (See recipe below)
1packet buttermilk ranch dressing mix
1/2cupbuttermilk
1cuplow-fat Helmanns mayo
1small head romaine lettucechopped
2cupsliced red and yellow sweet pepper
2tomatoes seeded and chopped
1cupcucumbersliced and halved
3hard-boiled eggssliced
1small sweet onionsliced
2cupscorn and black bean mix ( I use Krogers Private Selection Zesty Corn and Black bean Blend. Substitute 1 cup canned black beansdrained and 1 cup corn kernels)
2cupscheddar or jack cheesefinely shredded
Reserved bacon
2green onionssliced, (green parts only)
Instructions
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.