Here's an unexpected, yet delicious salad that's a very tasty use of leftover cornbread.
5 cups cubed cornbread or crumbled corn muffins
3 cups diced fresh tomatoes
1 cup diced sweet onion
1 cup diced green bell pepper
1/4 cup sweet pickle relish
1/2 pound sliced bacon, cooked and crumbled
3/4 cup mayonnaise
1/4 cup sweet pickle juice
Freshly grated 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.
Makes 10 to 12 servings.