Cornbread Salad - cooking recipe

Ingredients

1 box Jiffy cornbread mix, baked, cooled and crumbled
4 medium tomatoes, peeled and chopped
1 green pepper, chopped
1 medium onion, chopped
1/2 c. sweet pickles, chopped
9 slices bacon, cooked and crumbled
1 c. mayonnaise
1/4 c. sweet pickle juice

Preparation

Combine tomatoes, green pepper, onion, pickles and bacon; toss gently.
Combine mayonnaise and pickle juice; stir well and set aside.
Mix mayonnaise mixture into vegetable mixture.
Layer half each of vegetable mixture and cornbread in a large, glass bowl. Repeat layers.
Cover and chill 2 hours.
Toss before serving.