Cornbread Salad
 

1 large pan cooked cornbread, crumbled (1 9x13-inch pan or 2 10-inch iron skillets)
1 1/2 cups mayonnaise
1 cup celery, finely chopped
1 green pepper, seeded and chopped
3/4 cup green onions, chopped
1 (5-ounce) jar green olives with pimentos, drained and chopped
2 large tomatoes, chopped
1 teaspoon sage
Salt and black pepper to taste
10 slices bacon, fried and crumbled
1 (4.5-ounce) can chopped green chiles, drained

 
Combine all ingredients in a large bowl; mix well. Refrigerate 3 to 4 hours before serving. Serves 12.
 


Recipes ©: Great American Cookbooks an imprint of

 

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