CORNBREAD SALAD
5 cups cubed cornbread OR crumbled corn muffins
3 cups diced fresh tomatoes
1 cup diced sweet onion
1 cup diced green bell pepper
1/4 cup sweet pickle relish
1/2 pound sliced bacon, cooked and crumbled
3/4 cup mayonnaise
1/4 cup sweet pickle juice
Shredded Parmesan cheese
Place cornbread in a large salad bowl. Combine tomatoes, onion, green
pepper, relish, and bacon. Spoon on top of cornbread. Mix mayonnaise
and pickle juice; pour over vegetables. Sprinkle with Parmesan cheese. Chill before serving.
This salad makes 10-12 servings and is perfect for a potluck.
SALMON FRUIT SALAD
3 cups torn green or red leaf lettuce
2 cups torn Bibb lettuce
1/2 cup fresh raspberries
one 7 1/2 oz can salmon, drained and flaked
2 medium nectarines, sliced
Dressing:
1 shallot, cut up
1 Tablespoon snipped fresh dill weed (or 1 teaspoon dried)
1 Tablespoon snipped fresh parsley (or 1 teaspoon dried)
2 Tablespoons pecans
5 Tablespoons raspberry vinegar
1/4 cup olive or vegetable oil
1/2 teaspoon lemon juice
Dressing: In food processor bowl with metal blade or blender container, combine shallot, dill weed, and parsley. Pulse until minced. Add pecans; pulse just until coarsely chopped. Add raspberry vinegar, oil, and lemon juice; pulse just until blended.
Salad: In a large bowl, combine all salad ingredients. Drizzle with dressing; toss gently and serve.
