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Corn Bread Salad
Source: Taste of Home
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Yield:  6 Servings
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
Corn Bread Salad Recipe at Cooking.com
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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Fresh Off the Cob: Corn Salads
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