If you'd like the approximate measurements...
Cornbread Salad
Cornbread (I used leftovers that I crumble and keep in freezer)
Green Onions (1 bunch sliced)
Green Bell Pepper (diced finely)
1 tomato (diced finely)
2 hard-boiled eggs (diced)
Bacon (cooked and chopped...I know mine was overcooked)
Mayonnaise (enough to moisten salad to your taste)
Salt, Pepper, & Garlic Powder (to taste)
We had it with Slow-Cooker Pulled Pork Sandwiches. But also great to serve with any kind of barbecue.
Now come on, I had doubts too, but I first had it at a staff barbecue, and I and everybody else asked for the recipe. We like it! (I mean it's not like I'm asking you to try Peanut Butter and Pickle Sandwiches! LOL)
And I saved the root end of the green onions to try out my new, handy-dandy chive-growing water pot on my kitchen window sill. Updates to come.
Oh, pulled pork sandwiches - one of my favs! I can see how the salad would be great with it.
ReplyDeleteWhen I ordered the pork shoulder, I believe they gave me the largest one they had in the store! We will be having leftovers, baked sweet potatoes w/ pulled pork, maybe tacos and/or quesadillas, and I will probably vacuum seal a couple of packages to store in the freezer. :)
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