Cornbread Salad

Here's a delicious salad that will also help you use up leftover cornbread.

Yield: 10 to 12 servings

Ingredients

• 5 cups cubed cornbread or crumbled corn muffins
• 3 cups diced fresh tomatoes
• 1 cup diced sweet onion
• 1 cup diced green bell pepper
• 1/4 cup sweet pickle relish
• 1/2 pound sliced bacon, cooked and crumbled
• 3/4 cup mayonnaise
• 1/4 cup sweet pickle juice
• Shredded Parmesan cheese

Instructions

1. Place cornbread in a large salad bowl.
2. Combine tomatoes, onion, bell pepper, relish and bacon. Spoon on top of cornbread.
3. Mix mayonnaise and pickle juice; pour over vegetables. Sprinkle with Parmesan cheese.
4. Chill before serving.