Cowpoke Corn Bread Salad Recipe

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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
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
8-10 servings
TOTAL TIME:
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.
Originally published as Cowpoke Corn Bread Salad in Country Woman January/February 2002, p7

Nutritional Facts

1 cup: 428 calories, 23g fat (3g saturated fat), 12mg cholesterol, 844mg sodium, 47g carbohydrate (4g sugars, 3g fiber), 7g protein.

  • 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
  1. 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.
Originally published as Cowpoke Corn Bread Salad in Country Woman January/February 2002, p7

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