Carrie's Recipe

CORN BREAD SALAD

Category: SALADS

1 pan of cooked cornbread
3 cups fresh tomatoes, diced
1 cup green pepper, diced
1 cup onion, diced
1/2 cup sweet cubed salad pickles
1/2 cup sweet pickle juice
12 strips bacon, cooked & crumbled

Crumble cornbread into a bowl. In another bowl combine tomatoes, onion, pickles, and peppers. In another bowl, mix pickle juice and mayonnaise.
In a large salad bowl, place 1/2 of each mixture starting with cornbread, then vegetables, then mayonnaise mixture. Then layer other 1/2 of each in the same order. Refrigerate overnight or at leat four hours.
After it has set fry the bacon and crumble over the top.