CORNBREAD SALAD RANCH DRESSING RECIPES
CORNBREAD SALAD I RECIPE | ALLRECIPES
Very unusual but good! Recipe may be halved. A great way to use up leftover cornbread!
Provided by Rosemarie
Categories Salad
Total Time 2 hours 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 12 servings
Number Of Ingredients 11
Steps:
- Prepare corn bread according to package directions. Cool, crumble, and set aside.
- Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- Whisk together the dressing mix, sour cream, and mayonnaise.
- Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.
Nutrition Facts : Calories 622.9 calories, CarbohydrateContent 48.4 g, CholesterolContent 52.3 mg, FatContent 41.9 g, FiberContent 4.4 g, ProteinContent 16 g, SaturatedFatContent 13 g, SodiumContent 1533.6 mg, SugarContent 7.6 g
MEXICAN CORNBREAD SALAD RECIPE - MEXICAN.FOOD.COM
Make and share this Mexican Cornbread Salad recipe from Food.com.
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Prepare cornbread, adding green chilies and sage; COOL.
- Combine Ranch dressing mix, sour cream, and mayo;set aside.
- Crumble 1/2 cornbread into big bowl.
- Top with 1/2 each of: beans, sour creme mixture, green pepper, and next 5 ingredients.
- REPEAT LAYERS.
- Cover and chill 2 hours.
- Serve in lettuce lined bowls, top with tomato wedges.
Nutrition Facts : Calories 494.6, FatContent 21.9, SaturatedFatContent 11.3, CholesterolContent 52.2, SodiumContent 649.4, CarbohydrateContent 57.3, FiberContent 14, SugarContent 7.6, ProteinContent 23.2
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