Here's an utterly delicious--and completely unexpected--salad that will also help you use
up the leftover cornbread from your Cajun meal. It makes an excellent new alternative to
take to the next potluck dinner or family gathering. Serves 10-12.
5 c cubed cornbread OR crumbled corn muffins
3 c diced fresh tomatoes
1 c diced sweet onion
1 c diced green bell pepper
1/4 c sweet pickle relish
1/2 lb sliced bacon, cooked and crumbled
3/4 c mayonnaise
1/4 c sweet pickle juice
Shredded Parmesan cheese
Place cornbread in a large salad bowl. Combine tomatoes, onion, green pepper, relish, and
bacon. Spoon on top of cornbread. Mix mayonnaise and pickle juice; pour over vegetables.
Sprinkle with Parmesan. Chill before serving.
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