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    You are in: Home / Recipes / Layered Cornbread Salad Recipe
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    Layered Cornbread Salad

    Layered Cornbread Salad. Photo by running rachel

    1/1 Photo of Layered Cornbread Salad

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    BeachGirl's Note:

    This beautiful, delicious salad can be made the day before, is a little different, and serves 25+ people. Don't let the long list of ingredients scare you. This is VERY easy. But, do NOT leave out the cornbread. It's my favorite dish to take to potluck or covered dish suppers - and there is never any left! For vegetarians, omit the real bacon bits. Vary the ingredients to suit your taste and ingredients on-hand.

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    Serves: 25


    HUGE bowl

    Units: US | Metric



    • 16 fat free ranch dressing (OR make your own 1 pkg. dry Ranch salad dressing mix, 8 ounces fat-free sour cream, and 1 cup low-fa)




    1. 1
      Make cornbread and bake according to package instructions.
    2. 2
      Crumble cornbread and set aside.
    3. 3
      If making your own salad dressing: mix all ingredients in bowl and set aside.
    4. 4
      Assemble salad as follows, forming pretty layers in order listed:.
    5. 5
      Place 1/2 of cornbread crumbles in bottom of very large serving bowl.
    6. 6
      Top with pinto beans, tomatoes (1/2 of these), corn, red and green bell peppers (1/2 of these), chilies, and cheese.
    7. 7
      Repeat layers as follows: Romaine lettuce, cornbread crumbles, spring onions, green peas (uncooked), cranberry beans, and remaining red and green bell peppers.
    8. 8
      Spoon salad dressing over top of salad and spread to cover top of bowl.
    9. 9
      Sprinkle remaining cheese on top.
    10. 10
      Sprinkle cheese with tomatoes and bacon bits (optional).
    11. 11
      Tightly cover with plastic wrap and refrigerate up to 24 hours before serving.
    12. 12
      It's better if it sits at least 4-6 hours for flavors to blend.
    13. 13
      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.
    14. 14
      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.
    15. 15
      Vegetarian Note: Jiffy corn bread is NOT Vegetarian due to animal shortening as a primary ingredient. Use another brand that is.

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    Ratings & Reviews:

    • on April 15, 2003


      Wonderful. Loaded with taste. Sweet combonation. I didn't use any of the optional ingredients and it was still wonderful. Very pretty salad.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 26, 2003


      Very tasty! This recipe is a keeper.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Layered Cornbread Salad

    Serving Size: 1 (221 g)

    Servings Per Recipe: 25

    Amount Per Serving
    % Daily Value
    Calories 162.6
    Calories from Fat 23
    Total Fat 2.6 g
    Saturated Fat 1.0 g
    Cholesterol 3.0 mg
    Sodium 250.6 mg
    Total Carbohydrate 25.6 g
    Dietary Fiber 7.0 g
    Sugars 1.9 g
    Protein 10.1 g

    The following items or measurements are not included:

    Egg Beaters egg substitute

    fat free ranch dressing

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