Husband's Favorite Cornbread Salad

Southern tradition, Great side for picnics, barbecues, church dinners. Great summer side dish. No bacon or mayo!! Everytime I bring this I always get request for the recipe.

• Ready In: 15 mins
• Serves: 10-12
• Yields: 1 large bowl

Ingredients

• 2 (8 ounce) boxes  Jiffy cornbread mix (prepared &cooled)
• 2 -3  stalks celery, chopped
• 1  bunch green onion, chopped
• 1⁄2 medium  sweet red pepper, chopped
• 1⁄2 green pepper, chopped (optional)
• 12 -15  cherry tomatoes, cut in half or 12 -15  grape tomatoes
• 2  tablespoons fresh parsley, chopped
•  salt & pepper
• 1 (16 ounce) bottle  Kraft creamy cucumber ranch salad dressing

Directions

1. Crumble cooled Cornbread in a large bowl.
2. Clean & Chop all of the Vegetables & the parsley.
3. Mix all the ingredients and pour the whole bottle of dressing, add salt & pepper to taste. This salad should be made the night before so all of the flavors set inches.
4. This recipe is very versatile, sometimes I forget the recipe because I have just added what I have on hand, ie red onions instead of green onions etc.