Cornbread Salad - cooking recipe

Ingredients

1 pan cornbread, cooled (Jiffy mix)
6 to 8 green onions, chopped with green part
6 to 8 radishes, sliced or chopped
2 peeled tomatoes, chopped
1/4 c. mayonnaise
1/4 c. cucumber dressing
1 to 2 tsp. mustard
salt and pepper
1/2 green pepper, chopped

Preparation

Crumble cooled cornbread in large bowl.
Add vegetables. Combine mayonnaise, dressing and mustard and toss lightly into cornbread mixture.
Chopped egg and cheese cubes may also be added.