Southern Layered Cornbread Salad
A simple layered cornbread salad that comes together in only 20 minutes. Full of flavor and a sure crowd pleaser!
Servings 8 -10 servings
- 1 (10 ounce) package chopped romaine lettuce
- 1 (8.5 ounce) box Jiffy cornbread mix, cooked and cooled according to package instructions
- 16 ounces bacon, cooked and chopped
- 1 (10 ounce) container grape or cherry tomatoes, halved
- 1 small Vidalia onion, chopped
- 8 ounces grated cheddar cheese
- 1 (10 ounce) bag frozen peas, partially thawed
For the Dressing:
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon sweet pickle juice (or substitute with dill pickle juice or apple cider vinegar)
- 1 tablespoon sugar
- 1 teaspoon garlic salt
Optional For Garnish:
- minced chives
- green onions
In a clear glass bowl or trifle dish, layer salad ingredients in the order listed above – starting with the iceberg lettuce on the bottom. Reserve about ¼ bag of lettuce for filling in the center of the salad later, as necessary.
Concentrate the ingredients around the outer edges of the bowl so that they show in pretty, even layers. Fill in any remaining gaps in the middle with additional lettuce or spinach. After adding the layer of peas, prepare the salad dressing.
In a small bowl, whisk together all of the salad dressing ingredients.
Spread dressing evenly over the top of the salad. Garnish with fresh chives, if desired.
Refrigerate (for up to 8 hours) until ready to serve.
Just before serving, toss together the ingredients to completely combine.
- Cooking for a Smaller Crowd? If you like the idea of this salad, but you don't want to prepare a giant bowl for a group, you can use the same ingredients and toss them together in a regular salad bowl. Cut the ingredients in half or in quarters for 2-4 servings, and coat with the same dressing. The taste will be great, even if you don't bother to form the separate layers!
- Want to Prep Ahead? Thanks to strategic layers, this salad keeps well in the refrigerator for up to 8 hours without getting soggy.
- Add some grilled chicken and serve this salad as a main dish!
- That sweet pickle juice in the dressing gives the salad so much flavor! You can substitute with an equal amount of dill pickle juice if you prefer a less sweet dressing, or you can just use apple cider vinegar instead.
Serving: 1/10 of recipe | Calories: 396kcal | Carbohydrates: 25.7g | Protein: 16.7g | Fat: 24.3g | Saturated Fat: 9.4g | Cholesterol: 43.6mg | Sodium: 998.8mg | Fiber: 2.6g | Sugar: 8.7g