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Cornbread Salad

Thursday, January 01, 2004
10-12 servings
1 recipe of your favorite cornbread
1 pkg. ranch style dressing mix
8 oz. low fat sour cream
1 cup low fat mayonnaise
3 ribs celery, chopped
2 tomatoes, seeds removed and chopped
4 green onions, sliced
1 small red onion, sliced thin
1/2 green bell pepper, chopped
1 can (16 oz.) Ranch style beans, drained
1 can (16 oz.) Black beans, drained
1 can (15.oz) whole kernel corn, drained
1 can ( 4 oz.) Green chile peppers, chopped (optional)
6-8 slices bacon, cooked and crumbled
2 hardboiled eggs, chopped
2 cups cheddar cheese
Bake your favorite recipe for cornbread and let cool. Combine ranch dressing mix with sour cream and mayonnaise. Set aside. Place 1/2 crumbled cornbread in the bottom of a large serving bowl. Layer 1/2 of the celery, tomatoes, green onions, red onion, bell pepper, beans, corn, green chile peppers and dressing mix. Repeat the layers. Top with bacon, chopped egg and shredded cheese. Cover and chill for 2-3 hours or overnight. Yield: 10 - 12 servings.
Nutrition Facts:
Ken Oliver, "Cooking with Ken" E-mail questions:
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