Description
Your search for the perfect salad ends here, with this brilliant mix of layered flavors, including bacon, black-eyed peas, tomatoes, bell pepper, celery and sweet cornbread.

Ingredients

• Cornbread
  
• 1 pouch (6.5 oz) Betty Crocker cornbread & muffin mix
  
• Milk, butter and egg called for on cornbread pouch
  
• Salad
  
• 3 slices bacon
  
• 1 can (15 to 16 oz) black-eyed peas, drained, rinsed
  
• 2 cups chopped tomatoes (2 large)
  
• 1/4 cup chopped green bell pepper
  
• 1/4 cup chopped red or sweet onion
  
• 1/4 cup thinly sliced celery
  
• 1/2 teaspoon seasoned salt
  
• 1/2 cup zesty Italian salad dressing

Preparation
Prep Time: 30 Minutes | Start to Finish: 1 Hour 30 Minutes

1. Heat oven to 400°F. Make cornbread as directed on pouch for cornbread baked in oven. Cool 15 minutes. Reduce oven temperature to 350°F. Cut cornbread into 1-inch cubes; place on ungreased cookie sheet. Bake 6 to 8 minutes or until crisp; set aside.

2. In 8-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon.

3. In medium bowl, mix bacon, black-eyed peas, tomatoes, bell pepper, onion, celery and seasoned salt.

4. In large serving bowl, arrange half of the cornbread cubes. Spoon half of the tomato mixture over cornbread. Top with remaining cornbread and tomato mixture. Drizzle dressing over salad. Refrigerate at least 20 minutes before serving.

High Altitude (3500-6500 ft): After cutting cornbread into cubes, bake 9 to 11 minutes.

Nutrition
1 Serving: Calories 230 (Calories from Fat 80); Total Fat 8g (Saturated Fat 3g); Cholesterol 40mg; Sodium 610mg; Total Carbohydrate 32g (Dietary Fiber 3g); Protein 8g

% Daily Value: Vitamin A 10%; Vitamin C 8%; Calcium 4%; Iron 10%

Exchanges: 1 1/2 Starch, 1/2 Other Carbohydrate, 1/2 Very Lean Meat, 1 1/2 Fat

Carbohydrate Choices: 2

Serves
8 servings

Variations
no information available