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Yield: 6 Servings
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RECIPE INGREDIENTS
| 1 cup coarsely crumbled corn bread |
| 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 peppercorn ranch salad dressing |
| Salt and pepper to taste |
| Lettuce leaves, optional |
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DIRECTIONS
In a bowl, combine the corn bread, vegetables, salad dressing, salt and pepper; mix well. Cover and refrigerate for 4 hours. Serve on a lettuce-lined plate if desired.
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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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