LAYERED CORNBREAD SALAD
This beautiful, delicious salad can be made the day before, is a little different, and serves 25+ people. Don't let the long list of ingredients scare you. This is VERY easy. But, do NOT leave out the cornbread. It's my favorite dish to take to potluck or covered dish suppers - and there is never any left! For vegetarians, omit the real bacon bits. Vary the ingredients to suit your taste and ingredients on-hand.
Provided by BeachGirl
Categories Pork
Time 45m
Yield 1 HUGE bowl, 25 serving(s)
Number Of Ingredients 24
Steps:
- Make cornbread and bake according to package instructions.
- Crumble cornbread and set aside.
- If making your own salad dressing: mix all ingredients in bowl and set aside.
- Assemble salad as follows, forming pretty layers in order listed:.
- Place 1/2 of cornbread crumbles in bottom of very large serving bowl.
- Top with pinto beans, tomatoes (1/2 of these), corn, red and green bell peppers (1/2 of these), chilies, and cheese.
- Repeat layers as follows: Romaine lettuce, cornbread crumbles, spring onions, green peas (uncooked), cranberry beans, and remaining red and green bell peppers.
- Spoon salad dressing over top of salad and spread to cover top of bowl.
- Sprinkle remaining cheese on top.
- Sprinkle cheese with tomatoes and bacon bits (optional).
- Tightly cover with plastic wrap and refrigerate up to 24 hours before serving.
- It's better if it sits at least 4-6 hours for flavors to blend.
- Play with the layers and substitute for anything you don't like-- just be sure to keep the cornbread layers and salad dressing on top.
- NOTE: If you add a lot of Optional ingredients, use more salad dressing accordingly, so you have enough to lightly coat salad when it is tossed as people spoon to the bottom to get a serving.
- Vegetarian Note: Jiffy corn bread is NOT Vegetarian due to animal shortening as a primary ingredient. Use another brand that is.
Nutrition Facts : Calories 162.6, Fat 2.6, SaturatedFat 1, Cholesterol 3.1, Sodium 250.7, Carbohydrate 25.6, Fiber 7, Sugar 2, Protein 10.2
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Suleekho Shire
[email protected]I love this salad! It's the perfect combination of sweet and savory.
Imamdad Faizy
[email protected]This salad is so easy to make and it's always a crowd-pleaser.
Nima Lakaju
[email protected]This recipe is definitely a keeper. I'll be making it again and again.
Sojib Hussain
[email protected]I'm not a huge fan of cornbread, but this salad was actually really good. The dressing is amazing.
Habib Suleiman
[email protected]This salad is a great way to get your kids to eat their vegetables.
lushimuno Hamunji
[email protected]I made this salad for my family and they loved it. They especially liked the dressing.
kt4_
[email protected]This salad is perfect for a summer BBQ. It's light and refreshing, and everyone will love it.
LEGEND Ayan
[email protected]I love the addition of black beans and corn to this salad. It gives it a nice crunch and extra flavor.
Qasim Jabbar
[email protected]This salad is a great way to use up leftover cornbread. I always have a few pieces left over after dinner, and this is the perfect way to use them up.
Anita Patrick
[email protected]I made this salad for a picnic and it was perfect. It's light and refreshing, and the dressing is the perfect balance of sweet and tangy.
Charles Harry
[email protected]This recipe was so easy to follow, even for a beginner cook like me. I was able to whip it up in no time.
Siraj Ahmad
[email protected]I've never been a fan of cornbread, but this salad changed my mind. The dressing is tangy and sweet, and the cornbread is moist and flavorful.
Robert Whitworth
[email protected]This cornbread salad was a hit at my last potluck! Everyone raved about the unique combination of flavors and textures.