Southwest Cornbread Salad
This is an awesome salad that is easy to make. Try it out on your thankful feasting family this Thanksgiving and let us know what you think!
Southwestern Cornbread Salad
1 container Marzettis Southwestern Dip
1 cup Ranch Dressing1 16oz. can pinto beans (drained)
4 cups shredded lettuce (I bought 2 bags already shredded in produce)
3 cups shredded cheddar cheese
3 large tomatoes, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
1/2 cup chopped chili peppers
10 pieces of bacon, fried, crumbled
1 15oz. can corn drained
Prepare cornbread and cool. Combine Southwest Dip and Ranch Dressing in a separate bowl. Set aside.
In a large bowl, start layering the salad in the following order:
1. 1/2 cornbread, crumbled
2. 1 can of pinto beans (just 1 layer)
3. 1/2 of shredded lettuce
4. 1/2 of cheese
5. 1/2 of tomatoes
6. 1/2 peppers
7. 1/2 onions
8. 1/2 bacon
9. 1/2 corn
10. 1/2 dressing
Repeat layers ending with dressing on top. Refrigerate AT LEAST 2 hours before serving.
Comments
________________________________________________________________________________________________Disgusting!
Posted by: Chad | November 19, 2007 10:38 AM