Page 66 - Harrington Family Recipes

Cornbread Salad

Serving Size : 12 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg. ranch Dressing Mix
8 ounces nonfat sour cream
1 cup mayonnaise
1 cornbread -- 9"
2 cans pinto beans -- (16 oz.) drained
3 large tomatoes -- chopped
1/2 cup chopped green pepper
1/2 cup chopped green onions
2 cups shredded cheddar cheese
1 can corn, whole kernel, canned -- (17 oz.)

Combine dressing mix, sour cream, and mayonnaise, set aside.

Place 1/2 crumbled cornbread in bottom of a large bowl, top with 1/2 pinto
beans. In a medium bowl, mix tomatoes (chopped), pepper, onions and toss
to mix.
Layer 1/2 mixture over pinto beans. Top with 1/2 cheese, corn and
dressing. Repeat layers, using remaining 1/2 of all ingredients. Garnish
with crumbled cooked bacon, tomatoes wedges if desired. Cover and chill at
least 2 hours before serving. This salad keeps well and makes a very large
salad--great for pot lucks.

Source: "RealFood4RealFolks 12/01/02"

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Per Serving (excluding unknown items): 365 Calories; 23g Fat (53.7%
calories from fat); 14g Protein; 30g Carbohydrate; 9g Dietary Fiber; 30mg
Cholesterol; 322mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat;
1/2 Vegetable; 2 Fat; 1/2 Other Carbohydrates.

NOTES : Made this Christmas 2002. Makes a beautiful salad when
put in a glass bowl with straight sides. Everyone liked
it and asked for some to take home. Good thing it makes a
large salad. It was even better the next day!

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