Cornbread Salad - cooking recipe

Ingredients

2 (9-inch) pans cornbread, cooked, cooled and crumbled
8 slices bacon, cooked crisp
1 c. green onions, chopped
1 c. reduced-fat mayonnaise
1 purple onion, chopped
2 tomatoes, diced
1 bell pepper, chopped
1 stalk celery, diced

Preparation

Mix all ingredients together and put in a large bowl. Cover with lid or plastic wrap. This salad keeps for several days in the refrigerator. It is better the second day.