LAYERED CORNBREAD SALAD RECIPE RECIPES

Steps:

• Prepare and bake cornbread according to package directions. Cool on a wire rack. , Crumble cornbread into a 2-qt. glass serving bowl. Layer with onions, green pepper, corn and beans. , In a small bowl, combine mayonnaise and sour cream; spread over the vegetables. Sprinkle with tomatoes and cheese. Refrigerate until serving.

Steps:

• Make cornbread and bake according to package instructions.
• Crumble cornbread and set aside.
• If making your own salad dressing: mix all ingredients in bowl and set aside.
• Assemble salad as follows, forming pretty layers in order listed:.
• Place 1/2 of cornbread crumbles in bottom of very large serving bowl.
• Top with pinto beans, tomatoes (1/2 of these), corn, red and green bell peppers (1/2 of these), chilies, and cheese.
• Repeat layers as follows: Romaine lettuce, cornbread crumbles, spring onions, green peas (uncooked), cranberry beans, and remaining red and green bell peppers.
• Spoon salad dressing over top of salad and spread to cover top of bowl.
• Sprinkle remaining cheese on top.
• Sprinkle cheese with tomatoes and bacon bits (optional).
• Tightly cover with plastic wrap and refrigerate up to 24 hours before serving.
• It's better if it sits at least 4-6 hours for flavors to blend.
• Play with the layers and substitute for anything you don't like-- just be sure to keep the cornbread layers and salad dressing on top.
• NOTE: If you add a lot of Optional ingredients, use more salad dressing accordingly, so you have enough to lightly coat salad when it is tossed as people spoon to the bottom to get a serving.
• Vegetarian Note: Jiffy corn bread is NOT Vegetarian due to animal shortening as a primary ingredient. Use another brand that is.