Cornbread Salad Recipe
Servings: 1
Ingredients
- 1 x Jiffy cornbread mix
- 2 med Purple onions
- 1 x Cucumber
- 2 x Tomatoes
- 1 med Bell pepper
- 8 ounce Creamy cucumber salad dressing
Directions
- Mix and bake cornbread. Crumble and refrigeratecornbread. Chop all vegetables and put in covered bowl. Refrigerate2-3 hrs. 30 min before serving, mix cornbread and vegeta- bles and refrigeratefor 20 min. Add in dressing and toss lightly 10 min before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 862g | |
| Calories 355 | |
| Calories from Fat 90 | 25% |
| Total Fat 10.07g | 13% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 495mg | 21% |
| Potassium 1402mg | 40% |
| Total Carbs 60.28g | 16% |
| Dietary Fiber 11.4g | 38% |
| Sugars 29.61g | 20% |
| Protein 9.09g | 15% |
