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Crisp Cornbread Salad

"My family loves this cool crisp medley," reports Martha Spears of Lenoir, North Carolina. "It's a unique treatment for extra corn bread. You can fix this refreshing salad ahead of time and vary the vegetables to suit your tastes," she adds.
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    6 servings

Ingredients

  • 1 cup coarsely crumbled cornbread
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1/2 cup each chopped onion, cucumber, broccoli, green pepper, sweet red pepper and seeded tomato
  • 1/2 cup peppercorns ranch salad dressing
  • Salt and pepper to taste
  • Lettuce leaves, optional

Directions

  • In a large bowl, combine the cornbread, vegetables, salad dressing, salt and pepper. Cover and refrigerate for 4 hours. Serve on a lettuce-lined plate if desired.

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