Tennessee Cornbread Salad

• Meat

  • 12 slices Bacon, crisp cooked

• Produce

  • 1 cup Celery
  • 1 cup Onions
  • 3 cups Tomatoes

• Condiments

  • 1 cup Mayonnaise
  • 1/4 cup Sweet pickle, juice
  • 1/2 cup Sweet pickles

• Baking & Spices

  • 3 cups Krusteaz southern cornbread & muffin mix, baked

Found on krusteaz.com

Directions

• For Dressing: Whisk together mayonnaise and pickle juice; set aside.
• For Salad: In large clear bowl, place half of crumbled cornbread. In separate bowl, combine remaining ingredients; spoon half of mixture over cornbread. Spread half of the dressing over vegetables. Repeat layers. Chill 2 - 3 hours before serving.