Country Sampler Special Edition

Southern Layered Cornbread Salad

Serves 8–10


This simple layered salad comes together in only 20 minutes and includes a bonus layer of sweet cornbread. Blair Lonergan of The Seasoned Mom notes that it’s a sure crowd-pleaser!


For Salad

1 (10-ounce) package chopped

romaine lettuce

1 (8.5-ounce) box Jiffy corn muffin mix, baked 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 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

1. In a clear glass bowl or trifle dish, layer salad ingredient­s in the order listed above—starting with the lettuce on the bottom. Reserve about one-fourth of the bag of lettuce for filling in the center of the salad later, as necessary.

2. 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.

3. Prepare the dressing by whisking together all of the salad dressing ingredient­s in a small bowl.

4. Spread dressing evenly over the top of the salad. Garnish with fresh minced chives or green onions, if desired.

5. Refrigerat­e until ready to serve. Just before serving, toss together the ingredient­s to completely combine.

Notes: 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. 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!


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