Recipes: Lunch

Fresh Cornbread Salad

(10-12 Servings)

  • 1 pkg. "JIFFY" Corn Muffin Mix
  • 1 small head of lettuce, chopped
  • 1 cup carrots, shredded
  • 1 large tomato, diced
  • 1 small onion, diced
  • 1 red pepper, diced
  • 1 lb. bacon, cooked and crumbled
  • 1 cup frozen peas, thawed
  • 1 cup cheddar cheese, shredded
  • 1 cup mayonnaise

Preheat oven to 400°F.

Prepare and bake cornbread as directed on package. Set aside to cool completely. In a large bowl, combine lettuce, carrots, tomatoes, onions, red peppers, bacon, peas and cheese; toss lightly. Stir in mayonnaise. Crumble cornbread and fold into salad. Mix well. Chill before serving.