Cornbread Salad

My sister gave me this recipe several years ago. So very easy and so very good! I share this recipe often with other customers at the grocery store when we all gather and ask "What are you fixing this week that's good & different?" I end up usually doubling this recipe as it never makes it past 1-2 meals. Can make day before - keeps well.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1 (8 ounce) box  Jiffy cornbread mix
• 1  cup chopped tomatoes or 1  cup grape tomatoes
• 1⁄2 cup  chopped red onion
• 1⁄2 cup  thinly sliced radish
• 1⁄2 cup  chopped celery
• 1⁄4 cup  chopped green pepper (optional)

• Dressing

• 1⁄2 cup  Kraft creamy cucumber ranch salad dressing
• 1⁄4 cup Miracle Whip
• 2  tablespoons sugar
• 1⁄4 teaspoon salt
•  pepper

Directions

1. Prepare the cornbread according to package directions.
2. Let cool and crumble in large bowl.
3. Toss in tomato, onion, radish, celery& green pepper.
4. In separate bowl, mix together the dressing ingredients.
5. Pour over cornbread mixture and stir well.
6. Chill.