Corn Bread Salad - cooking recipe

Ingredients

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

Preparation

Crumble half the corn bread in a large salad bowl; combine tomatoes, pepper, onions, pickles and bacon.
Spoon 1/2 of the vegetable mixture over the corn bread.
Stir together the mayonnaise and pickle juice in a small bowl.
Spread 1/2 of this dressing over the vegetables in big bowl.
Repeat the layering with the remaining corn bread, vegetables and dressing.
Garnish as desired.
Cover tightly and chill 2 to 3 hours.
Yields 6 to 8 servings.