Colorful Cornbread Salad

  Lunch

When my garden comes in, I harvest the veggies for potluck dishes. I live in the South, and we think bacon and cornbread make everything better, even salad!

Colorful Cornbread Salad

Average Rating: 3.75

TOTAL TIME: Prep: 45 min. + chilling
YIELD: 14 servings (3/4 cup each).

Ingredients

  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 envelope ranch salad dressing mix
  • 1 to 2 tablespoons adobo sauce from canned chipotle peppers
  • 4 to 6 cups torn romaine
  • 4 medium tomatoes, chopped
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 pound bacon strips, cooked and crumbled
  • 4 cups shredded cheddar cheese
  • Optional: Additional tomato and crumbled bacon

Instructions

  • 1. Preheat oven to 400°. Prepare cornbread batter according to package directions. Pour into a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool completely in pan on a wire rack.
  • 2. Coarsely crumble cornbread into a large bowl. In a small bowl, mix mayonnaise, sour cream, salad dressing mix and adobo sauce.
  • 3. In a 3-qt. trifle bowl or glass bowl, layer a third of the cornbread and half of each of the following: romaine, tomatoes, pepper, onion, bacon, cheese and mayonnaise mixture. Repeat layers. Top with remaining cornbread and, if desired, additional chopped tomato and bacon. Refrigerate, covered, 2-4 hours before serving.

Nutrition Facts

3/4 cup: 407 calories, 31g fat (11g saturated fat), 61mg cholesterol, 821mg sodium, 18g carbohydrate (6g sugars, 2g fiber), 14g protein.

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