Cornbread Salad
Submitted by: Jack Michael, Shelby Electric Cooperative
Servings 15
Ingredients
- 3 cups baked cornbread crumbled
- 1 cup cauliflower finely chopped
- 1 cup broccoli finely chopped
- 1 cup carrots shredded
- 1 cup mild onion finely chopped
- 1-1/2 cups Miracle Whip
- 2 cups fresh tomatoes chopped
- 1/4 cup cooked bacon crumbled
Instructions
- Bake cornbread and let cool, then crumble in bottom of a deep cake pan.
- Spread cauliflower, broccoli and carrots over cornbread.
- Spread with onion and tomatoes.
- Top with Miracle Whip and spread to seal edges. Sprinkle with bacon.
- Store in refrigerator until time to serve. Mix small amounts for each serving.
Notes
Nutrition information: 152 calories; 8.7g fat; 415mg sodium; 16.4g carbohydrates; 2.7g protein.