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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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My family loves this cool crisp medley, reports Martha Spears of Lenoir, North Carolina. It's a unique treatment for extra corn bread. You can fix this refreshing salad ahead of time and vary the vegetables to suit your tastes, she adds. Ingredients:
1 cup coarsely crumbled corn bread |
1 can (8-3/4 ounces) whole kernel corn, drained |
1/2 cup each chopped onion, cucumber, broccoli, green pepper, sweet red pepper and seeded tomato |
1/2 cup peppercorns ranch salad dressing |
salt and pepper to taste |
lettuce leaves, optional |
Directions:
1. In a large bowl, combine the corn bread, vegetables, salad dressing, salt and pepper. Cover and refrigerate for 4 hours. Serve on a lettuce-lined plate if desired. Yield: 6 servings.
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