CORNBREAD SALAD
From: Marye
Serves: 8–10  •  Prep: 30 min  •  Cook: Cornbread bake time

From a typed sheet kept with Marye's recipe collection (source unattributed).

INGREDIENTS
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1 box Jiffy cornbread mix, baked and crumbled
½ lb bacon, crumbled
1 cup chopped sweet pickles (those little gherkins)
6 green onions, chopped
¾ cup chopped bell pepper
4 large tomatoes, chopped
1 cup low-fat salad dressing (or use ½ cup sweet pickle juice + mayo to equal 1 cup)

INSTRUCTIONS
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1. Bake the Jiffy cornbread according to package directions and let cool. Crumble.
2. In a clear bowl or trifle dish, layer the ingredients with the dressing, starting and ending with the cornbread.
3. Chill before serving.

[Photos in this folder: 22-20260524023106-cornbread-salad.jpg, cornbread-salad-card.jpg]
