LAYERED CORNBREAD SALAD
This beautiful, delicious salad can be made the day before, is a little different, and serves 25+ people. Don't let the long list of ingredients scare you. This is VERY easy. But, do NOT leave out the cornbread. It's my favorite dish to take to potluck or covered dish suppers - and there is never any left! For vegetarians, omit the real bacon bits. Vary the ingredients to suit your taste and ingredients on-hand.
Provided by BeachGirl
Categories Pork
Time 45m
Yield 1 HUGE bowl, 25 serving(s)
Number Of Ingredients 24
Steps:
- Make cornbread and bake according to package instructions.
- Crumble cornbread and set aside.
- If making your own salad dressing: mix all ingredients in bowl and set aside.
- Assemble salad as follows, forming pretty layers in order listed:.
- Place 1/2 of cornbread crumbles in bottom of very large serving bowl.
- Top with pinto beans, tomatoes (1/2 of these), corn, red and green bell peppers (1/2 of these), chilies, and cheese.
- Repeat layers as follows: Romaine lettuce, cornbread crumbles, spring onions, green peas (uncooked), cranberry beans, and remaining red and green bell peppers.
- Spoon salad dressing over top of salad and spread to cover top of bowl.
- Sprinkle remaining cheese on top.
- Sprinkle cheese with tomatoes and bacon bits (optional).
- Tightly cover with plastic wrap and refrigerate up to 24 hours before serving.
- It's better if it sits at least 4-6 hours for flavors to blend.
- Play with the layers and substitute for anything you don't like-- just be sure to keep the cornbread layers and salad dressing on top.
- NOTE: If you add a lot of Optional ingredients, use more salad dressing accordingly, so you have enough to lightly coat salad when it is tossed as people spoon to the bottom to get a serving.
- Vegetarian Note: Jiffy corn bread is NOT Vegetarian due to animal shortening as a primary ingredient. Use another brand that is.
Nutrition Facts : Calories 162.6, Fat 2.6, SaturatedFat 1, Cholesterol 3.1, Sodium 250.7, Carbohydrate 25.6, Fiber 7, Sugar 2, Protein 10.2
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Janneh Fanta
[email protected]I love this salad! It's so easy to make and it's always a hit.
Sonogram Sherpa
[email protected]This salad is a great way to use up leftover cornbread. It's also a great side dish for any summer gathering.
Don keblo
[email protected]This salad is so refreshing and flavorful. I love the combination of cornbread, avocado, and tomatoes.
Reyland Gaytan
[email protected]I'm not a big fan of cornbread, but I loved this salad. The cornbread was moist and flavorful, and the salad dressing was the perfect complement.
Sachin singh Rajput
[email protected]This salad is so easy to make and it's always a hit. I love that I can use fresh or frozen corn.
Susan Melancon
[email protected]I made this salad for a party and it was a huge success. Everyone loved it!
Bastian
[email protected]This salad is delicious! I love the sweet and savory flavors.
Mylles Marangoh
[email protected]This salad is so refreshing and flavorful. I love the combination of cornbread, avocado, and tomatoes.
Gladness Mithilene
[email protected]I've made this salad several times and it's always a hit. It's the perfect side dish for any summer gathering.
Dhe Rhock
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and it still tastes great.
Awais Rajput
[email protected]I'm not usually a fan of cornbread, but this salad changed my mind. The cornbread was moist and flavorful, and the salad dressing was the perfect complement. I'll definitely be making this again.
Hussain Talib
[email protected]This layered cornbread salad was a hit at my last potluck! Everyone loved the combination of sweet cornbread, creamy avocado, and tangy dressing. I'll definitely be making it again.