Cornbread Salad

If you are looking for a new salad to take to your next party, try this one. It is full of veggies and flavor and has a great creamy texture with the cheese and dressing.

Ingredients:

• 1 pan of warm cornbread, crumbled
• 1 tomato, chopped
• 1 bell pepper, chopped
• 1 can of whole kernel corn, drained
• 1 onion, chopped
• 1 package of shredded cheese, fiesta blend
• 2 packages of Hidden Valley Buttermilk Ranch Dressing (prepare by instructions on pack)
• 1 pound bacon, cooked and crumbled

Directions:

In a mixing bowl add onions, bell peppers, tomatoes, and corn and mix well. In a casserole dish spread the crumbled cornbread evenly in the bottom of the pan. Spread the corn mixture on top of the cornbread. Place the crumbled bacon on top of the corn mixture and place the cheese on top of the bacon. Top all of this with the ranch dressing. This dish can be served warm or after it has been refrigerated.

Number of Servings: 6-8

Notes from the Cook: This is a great recipe to be eaten by itself or as a meal! I usually top the salad with cherry tomatoes for decoration.