Recipe - Cornbread Salad

1 pack Jiffy cornbread; prepared
One half cup Green onions; chopped
One half cup Green peppers; chopped
One half cup Tomatoes; chopped
One half cup Mayonnaise
One fourth cup Creamy cucumber salad
dressing
One half teaspoon Salt
2 teaspoon Mustard

Crumble cornbread into bowl. Add onions, green pepper, and tomatoes; toss
to mix. Blend mayonnaise, salad dressing, salt and mustard in a a small
bowl. Pour over cornbread mixture, mix well. Chill

Tootie Notes: There was a day when I would bake corn bread from scratch,
stir up a jar of my own mayo and a jar of my own cucumber dressing. The
mayo and dressing I would keep on hand for other recipes and replace them
as needed. Well, my daughter's have pushed me into the quick cook world.
This has been adapted from my original scratch cornbread salad recipe. I
have tried this several different ways. I have used the dijon and
dijonnaise mustards. BUTto each his own, I use only Hellman's Real
Mayonnaiseso, maybe you like another typethat is fine with me!

Recipe by: Tootie Dennis

Posted to TNT Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on Sep 13, 1997