Cornbread Salad - cooking recipe

Ingredients

1 pan cornbread, baked, cooled and crumbled
green onions
celery
radishes
1 green pepper
1 cucumber, seeds removed

Preparation

Chop vegetables fine and add to crumbled cornbread.
Toss with 1/2 large bottle buttermilk dressing.
Store in refrigerator. (Keeps well up to 1 week.)