Cornbread Salad #2 (Tennessee Style)
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INGREDIENTS
- 1 c Chopped bell peppers
- 1 lb Fried crisp bacon; crumbled
- 1 c Chopped Tomatoes
- Pickles as desired
- 1 1/2 c Mayonnaise
- 2 bn Green Onions ; chopped
- 1/2 c Pickle juice
- 1 8-inch cake of cornbread
- 1 cn Red kidney beans or chili
INSTRUCTIONS
In large casserole dish, crumble cornbread (not too fine), drain beans and spread over cornbread. Next spread the tomatoes, peppers, onions and pickles. Spread bacon over top of this and set aside. Mix mayonnaise and pickle juice--blend well. (Use more pickle juice if desired) Pour this over the layers of vegetables and cornbread. It is ready to serve. Posted to Bakery-Shoppe Digest V1 #439 by "Mike England"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1534g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 2857 | ||
| Calories from Fat: 2127 (74%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 236.4g | 315 % | |
| Saturated Fat 34.7g | 173 % | |
| Monounsaturated Fat 63.6g | ||
| Polyunsanturated Fat 127.3g | ||
| Cholesterol 183.5mg | 56 % | |
| Sodium 5599.6mg | 193 % | |
| Potassium 922.6mg | 24 % | |
| Total Carbohydrate 193.2g | 57 % | |
| Dietary Fiber 5.7g | 23 % | |
| Sugars, other 187.6g | ||
| Protein 10.9g | 16 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 2857
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