The next recipe I promised to share this week is cornbread salad. Probably the most impressive thing about this dish is its visual appeal. Don’t get me wrong. It tastes wonderful, but it’s almost as pretty to look at as it is good to eat. The best of both worlds – a feast for the eyes and palate.
I got this recipe from one of Diane Cage’s cookbooks. If you aren’t familiar with her, I guess you could say she’s a local celebrity cook of sorts, appearing on TV every now and then with cooking and gardening tips.
1 – 6 oz. package cornbread mix
1 – 1 oz. envelope dry Ranch dressing mix
1 small head Romaine lettuce, shredded
2 large tomatoes, chopped
1 – 15 oz. can whole kernel corn with red & green peppers, drained
1 – 8 oz. package shredded Mexican cheese
6 slices of bacon, cooked and crumbled
5 green onions, chopped, tops and bottoms
Prepare cornbread according to package directions; cool and crumble. Set aside.
Prepare salad dressing according to package directions and set aside.
Layer a large bowl with half each of cornbread, lettuce, and next 6 ingredients; spoon half of dressing evenly over top. Repeat layers, ending with dressing. Cover and chill at least 2 hours before serving.
Lindsey’s Tip of the Day: I made this salad in a trifle bowl. It really allows you to see all the colorful layers. A very impressive and festive dish for the buffet table! If only I had taken a picture to share with y’all.