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Cowpoke Cornbread Salad

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
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    10 servings

Ingredients

  • 10 cups crumbled cornbread
  • 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 cornbread, bacon, tomatoes, green pepper and onion. Add mayonnaise; toss to coat. Serve immediately.

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