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cornbread salad recipe instructions

Cornbread Salad

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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 55 minutes
Course Salad
Cuisine Southern
Servings 8 servings

Equipment

  • 1 large mixing bowl
  • 1 Whisk
  • 1 Baking dish
  • 1 measuring cup set
  • 1 sharp knife
  • 1 Cutting board
  • 1 large spoon

Ingredients
  

  • 2 cup Cornbread crumbled
  • 1 cup Cherry tomatoes halved
  • 1 cup Cucumber diced
  • 1/2 cup Red onion finely chopped
  • 1 cup Bell peppers diced
  • 1/2 cup Cheddar cheese shredded
  • 1/2 cup Bacon cooked and crumbled
  • 1 cup Ranch dressing
  • 1 tablespoon Fresh parsley chopped
  • 1 tablespoon Fresh dill chopped
  • Salt and pepper to taste

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Bake the cornbread in a baking dish according to your recipe or package instructions and let it cool.
  • Crumble the cooled cornbread into a large mixing bowl.
  • Add cherry tomatoes, cucumber, red onion, bell peppers, cheddar cheese, and bacon to the bowl.
  • In a separate small bowl, whisk together ranch dressing, parsley, dill, salt, and pepper.
  • Pour the dressing over the cornbread mixture and gently toss to combine.
  • Let the salad rest for 10 minutes to allow flavors to meld.
  • Serve immediately or refrigerate until ready to serve.

Notes

For optimal flavor, ensure that the cornbread is fully cooled before crumbling to prevent it from becoming mushy. Feel free to customize the salad with additional vegetables or proteins like grilled chicken. This salad is best served fresh but can be refrigerated for up to 2 days for leftovers.
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