Corn Bread Salad - cooking recipe

Ingredients

2 to 3 c. crumbled corn bread
3 c. chopped tomatoes
1 c. chopped green pepper
1 c. chopped onion
1/2 c. chopped sweet pickles (juice reserved)
12 strips bacon, cooked and crumbled
1 c. mayonnaise
1/4 c. reserved sweet pickle juice

Preparation

Crumble 1 to 1 1/2 cups corn bread into a big salad bowl.
In another bowl, combine tomatoes, pepper, onion, pickles and bacon. Spoon half of vegetable mixture over corn bread. Stir together the mayonnaise and pickle juice in small bowl. Spread half of this dressing over the vegetables in big bowl. Repeat layering remaining corn bread, vegetables and dressing. Cover tightly and chill 2 to 3 hours before serving.
Makes 6 to 8 servings.