Cornbread Salad - cooking recipe

Ingredients

1 (8 oz.) pkg. Jiffy cornbread mix, baked and crumbled
4 c. chopped tomatoes
1 bell pepper, chopped
1 large Vidalia onion, chopped
10 slices bacon, cooked crisp and crumbled
1/2 c. sweet pickle relish, drained well (save juice)
1 c. mayonnaise

Preparation

Mix vegetables, relish and bacon together.
Mix mayonnaise and 1/4 cup pickle juice.
Place 1/2 of crumbled bread in bowl.
Next, layer 1/2 of the mixed vegetables and top with 1/2 of the mayonnaise topping.
Repeat with bread, vegetables and mayonnaise topping.
Chill overnight.