Corn Bread Salad` Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
4 cup: Stale Corn Bread --,
Crumbled,
2 large: Tomatoes, Ripe, Seeded
Chopped in 1/2" pcs.,
8: Scallions, chopped
6: Radishes, Scrubbed, thinly
Sliced,
1 small: Green Bell Pepper, Seeded
Chop in 1/4" pcs.,
1 cup: Corn Kernels, Fresh Or
Thawed Frozen,
1/2 cup: Mayonnaise,
1/2 cup: Cucumber Ranch Dressing,
2 tsp: Prepared Mustard, Prefer
Creole Or Dijon,
1/4 tsp: Salt,
1/2 tsp: Pepper, freshly ground
, see recipe
Directions:
1. In a large bowl, combine the corn bread, tomatoes, scallions,
radishes, bell pepper, and corn.
2. In a small bowl, combine the mayonnaise, cucumber dressing,
mustard, salt and pepper. Pour over the corn bread mixture and toss
well. Cover and refrigerate until chilled, at least 4 hours or
overnight. Serve cold. Makes 8 to 10 servings from Clem and Donna
McSpadden of Bushyhead " Tub-Handle" Ranch of Chelsea, OK.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook
From: Dan Klepach Date: 06-08-95 (159) Fido:
Cooking
Source from luhu.jp
radishes, bell pepper, and corn.
2. In a small bowl, combine the mayonnaise, cucumber dressing,
mustard, salt and pepper. Pour over the corn bread mixture and toss
well. Cover and refrigerate until chilled, at least 4 hours or
overnight. Serve cold. Makes 8 to 10 servings from Clem and Donna
McSpadden of Bushyhead " Tub-Handle" Ranch of Chelsea, OK.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook
From: Dan Klepach Date: 06-08-95 (159) Fido:
Cooking
Source from luhu.jp