Cowpoke Corn Bread Salad Recipe

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My crew and I lead horseback camping vacations into the untamed areas of Arizona. Our cook serve trail lunches and cowboy-sized suppers out of our chuck wagon kitchen. This hearty salad is usually on the menu.—Shelly Donnelly, Gold Canyon, Arizona

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  • 8-10 Servings
  • Prep/Total Time: 10 min.

Ingredients

  • 10 cups crumbled corn bread
  • 8 bacon strips, cooked and crumbled
  • 2 medium tomatoes, chopped
  • 1 medium green pepper, chopped
  • 1/2 cup chopped onion
  • 1 to 1-1/3 cups mayonnaise

Directions

  • In a large bowl, combine the corn bread, bacon, tomatoes, green pepper and onion. Add mayonnaise; toss to coat. Serve immediately. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 cup) equals 428 calories, 23 g fat (3 g saturated fat), 12 mg cholesterol, 844 mg sodium, 47 g carbohydrate, 3 g fiber, 7 g protein.

Cowpoke Corn Bread Salad published in Country Woman January/February 2002, p7

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