Southwestern Cornbread Salad

1 – 6oz. package Mexican Cornbread mix (regular cornbread will be fine if you need to substitue)

1 – 1oz. envelope Ranch-Style buttermilk salad dressing mix

1 small head romaine lettuce shredded

2 large tomatoes, chopped

1 15oz. can balck beans, rinsed and drained

1 – 15 1/4 oz. can whole kernel corn with red and green peppers, drained

1 – 8oz. package shredded Mexican four-cheese blend

6 bacon slices, cooked and crumbled

5 green onions, chopped,

• Prepare cornbread according to package directions; cool and crumble.  Set aside
• Prepare salad dressing accoriding to package directions.
• Layer a large bowl with half of each of cornbread, lettuce, and next 6 ingredianets: spoon half of dressing evenly over top.  Repeat layers with remaining ingredients and dressing.  Cover and chill at least 2 hours.

Yields 10 – 12 servings

Layered Ribbon Salad

Layered Ribbon Salad           

Salads 

 

3 oz.pkg. lime jello     

1 c. hot water  

1 small can crushed pineapple         

3 oz. pkg. lemon jello       

1 c. hot water  

3 oz. cream cheese 

2 Tbsp. mayonnaise      

3 oz pkg. strawberry jello

1 c. hot water  

1 can drained fruit cocktail     

                       

 

Combine 1st 3 ingredients in a 9 inch square pan.  Refrigerate to set.  Combine  next 4 ingred.  Allow to cool  Pour over 1st congealed layer & refrigerate to set.  Combine last 3 ingred. & cool.  Pour over top layer & allow to set  Cut into squares to serve.                                I double the recipe for a 9×13 dish to serve a larger group. (More than 6)             

 Mom