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Cowpoke Corn Bread Salad Recipe

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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Cowpoke Corn Bread Salad Recipe

Prep/Total Time: 10 min.

Yield: 8-10 Servings

10 10

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.

Nutritional 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.

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