- 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. &copy; 2002. All rights reserved.
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