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SOUTHERN RECIPES
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Corn Bread Salad

  • 1  9" pan of cornbread, cooked, cooled and crumbled

  • 4 slices bacon, cooked crisp

  • 1/2 bell pepper, chopped

  • 1/2 medium purple onion, chopped

  • 1 tomato, diced

  • 1/2 rib celery, diced

  • 1 cup reduced-fat mayonnaise

Mix all ingredients and put in large salad bowl.  Cover with lid or plastic wrap. This salad keeps for several days in the refrigerator.  It is even better after 2 days.  Serves 8-10.

 

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