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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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My sister gave me this recipe several years ago. So very easy and so very good! I share this recipe often with other customers at the grocery store when we all gather and ask What are you fixing this week that's good & different? I end up usually doubling this recipe as it never makes it past 1-2 meals. Can make day before - keeps well. Ingredients:
1 (8 ounce) box jiffy cornbread mix |
1 cup chopped tomatoes or 1 cup grape tomatoes |
1/2 cup chopped red onion |
1/2 cup thinly sliced radish |
1/2 cup chopped celery |
1/4 cup chopped green pepper (optional) |
1/2 cup kraft creamy cucumber ranch salad dressing |
1/4 cup miracle whip |
2 tablespoons sugar |
1/4 teaspoon salt |
pepper |
Directions:
1. Prepare the cornbread according to package directions.
2. Let cool and crumble in large bowl.
3. Toss in tomato, onion, radish, celery& green pepper.
4. In separate bowl, mix together the dressing ingredients.
5. Pour over cornbread mixture and stir well.
6. Chill.
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