• 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


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.

Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 6702

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