Does anyone have a great cucumber salad recipe?

I always get it at the sushi bar by my house. Its mainly cucumber in a yummy sauce. Don't know the type of cucumber or what the sauce is?


Would also love other recipes for cucumber salad. Thank you!Does anyone have a great cucumber salad recipe?
Cucumber Salad





1 cup cucumber, peeled, seeded and diced 1/4 inch thick


1/3 cup diced red bell pepper (diced 1/4-inch thick)


1/3 cup diced yellow bell pepper (diced 1/4-inch thick)


1/4 cup diced red onion


Juice of 2 limes


1/4 cup chopped parsley


1 tablespoon rice wine vinegar


1/2 tablespoon (1 1/2 teaspoons) olive oil


Coarse salt and freshly ground black pepper to taste





In a medium-size bowl, combine diced cucumbers, red bell peppers, yellow bell peppers, onion, lime juice, rice vinegar, olive oil, salt, and pepper.





Refrigerate at least 4 hours, but best if made one (1) day ahead.





Makes 4 servings.





Does anyone have a great cucumber salad recipe?
I slice cucumbers, tomatoes, onion, green pepper, carrots, celery (anything that sounds good.) Add some Good Season's Italian Salad Dressing, salt and pepper to taste, and toss. Refrigerate to chill and serve.





Sometimes I take just the cucumbers, tomatoes, onion slices and green pepper. Mix equal amounts of vinegar and olive oil with a small amount of sugar. Pour over cucumber mixture, toss, chill, serve.
Cucumber Salad - the way I love it! :)





Keeping it small, I'd go with this recipe:





1 Cucumber peeled and sliced into 1/8'; to 1/4'; slices


1 julienned tomato (just slice in half long ways and repeat until about a half inch thickness is achieved)


1 cup white distilled vinegar


1/2 cup vegetable oil


1 tablespoon salt


1 teaspoon dill


1 teaspoon black pepper





Place in air tight container and refrigerate for at least 2 hours. Overnight is preferable.
Ingredients:


3 large cucumbers, peeled, thinly sliced


1 cup white vinegar


3/4 cup water


3/4 cup sugar


1 teaspoon salt


dash ground cayenne pepper


dash dried parsley flakes


1/8 teaspoon black pepper


dash dried leaf basil


Preparation:


Combine all ingredients except cucumbers; heat until sugar melts. Pour warm mixture over cucumbers. Store covered in refrigerator.


Serves 6 to 8





Ingredients:


1 cup uncooked macaroni


3/4 cup mayonnaise


1 tablespoon onion, finely chopped


1/2 teaspoon salt


1/4 teaspoon pepper


1 1/2 cups cooked chicken, chopped


1 cup chopped cucumber


1 rib celery, chopped


Preparation:


Cook macaroni according to package directions. Combine mayonnaise, onion, salt and pepper in bowl; mix well.


Add warm macaroni, chicken, celery, and cucumber; mix gently. Chill, covered, for 2 hours or longer.
a version that i make, but its quite simple. you will need cucumbers, distilled vinegar, sugar, pepper, and onions. you cut the cucumbers (peeled or not) into shape as circles. then in a bowl, you add about 1/2 cup distilled vinegar, 3-4 tablespoons sugar, 1/2 of an onion (chopped), and a pinch of pepper. you combine the vinegar mixture with the cucumbers. chilled in the fridge for 10-15 minutes and then enjoy. the sauce should be a bit on the sour side but not too sour. it also can be sweet too. like a sweet pickle taste. hope you'll like it. good luck!
Mom's specialty -


Toss thinly sliced cucumbers (peeled optional) and purple onions in vinegar. Allow to rest in fridge for a few hours. Drain well. Mix in sour cream, fresh dill, salt, and pepper.
cukes,garlic,onions,fresh dill ,plain yogourt..mix all these..season to taste..the amounts of each depends on you..

Would you share your favorite potato salad recipe with me?

I love potato salad! Mainly I like it with mayo, not mustard. Do you have any recipes for a great potato salad?





Thank you!Would you share your favorite potato salad recipe with me?
8 medium potatoes, cooked and diced


1 1/2 cups mayonnaise


2 tablespoons cider vinegar


2 tablespoons sugar


1 tablespoon yellow mustard


1 teaspoon salt


1 teaspoon garlic powder


1/2 teaspoon pepper


2 celery ribs, sliced


1 cup minced onion


5 hard-boiled eggs


paprika


Boil peeled potatoes in salted water till done. Cool to room temperature.


2Place diced potatoes in large bowl.


3Mix next 7 ingredients in another bowl.


4Add to potatoes.


5Add celery and onions and mix well.


6Stir in eggs.


7Sprinkle a little paprika on top.Would you share your favorite potato salad recipe with me?
I prefer red-skinned potatoes, just remove the eyes.


Boil until just tender, not mushy, cool with cold water %26amp; slice.


Add finely sliced onions (red/yellow/white/green) to taste.


I usually include 1-2 eggs while boiling the potatoes.


Cool them also, remove shells under running cold water.


Chop egg coarsely, add to potatoes %26amp; onions in large bowl.


Add enough mayo to coat thoroughly, %26amp; dash of prepared mustard.


Fold together, so that all ingredients are coated evenly, not mushy.
my uncle makes the best Puerto Rican potato salad ever! It's so simple, it's just potatoes, mayonnaise, bacon, and pimentos. It's served warm. I don't know the exact recipe for ingredients, we just eyeball it all! It turns out different every time. :)





ETA:


oh, and I know this is off topic, but if you like rice and beans, you should try this Puerto Rican recipe too! It's called Rice and Gondules. (We make it without the ham, bacon, sausage though) It goes perfect with the potato salad!





http://www.cooks.com/rec/view/0,1718,129鈥?/a>
Here's mine, you can omit the mustard.


http://www.cherskitchen.com/recipes/sala鈥?/a>
Here are 24 recipes for you to choose from:





http://www.cooks.com/rec/search?q=mayo+p鈥?/a>
cut peel and boil potatoes, boil 3 eggs , chopped large onion , pickle relish mayo squirt of mustard salt and peppre
no sorry.

whiteheads

Do you have a good chicken salad recipe without eggs in it?

Chicken Salad with Rice, Pecans, Grapes, and Orange Dressing





Ingredients:


鈥?4 (4 oz.) skinless, boneless chicken breasts


鈥?3 1/2 cups cooked wild rice (about 1 cup uncooked)


鈥?1 cup sliced green onions


鈥?1 cup seedless green grapes, halved (optional)


鈥?1/4 cup chopped pecans, toasted (optional)


鈥?1 tablespoon grated orange rind


鈥?1 cup SMUCKER'S Sugar Free Orange Marmalade


鈥?1/3 cup raspberry vinegar


鈥?1/4 teaspoon salt


鈥?1/8 teaspoon pepper


鈥?Crisco Cooking Spray








Directions





Spray a large skillet with Crisco cooking spray; heat over medium heat until hot. Add chicken; cook 2 minutes on each side or until lightly browned.





Place chicken in an 11x7-inch baking dish coated with cooking spray. Bake at 450 degrees for 20 minutes or until cooked through. Remove chicken; cool and cut into 录-inch strips.





In a large bowl, combine chicken, rice, green onions, and grapes and pecans, if desired. Toss well and set aside. In a small bowl, combine the orange rind and next 4 ingredients; stir well. Pour over chicken mixture; toss well.





Serve salad at room temperature, on lettuce-lined plates, if desired.





Makes 7 servings.Do you have a good chicken salad recipe without eggs in it?
eeewww!! I've never had eggs in chicken salad! Gross!!!





I like this one:


canned chicken


one diced apple


1/4 c. diced celery


opt. chopped walnuts


mayo to taste


salt %26amp; pepperDo you have a good chicken salad recipe without eggs in it?
2 cups of diced rotisserie chicken


1/3 cup chopped celery


13 cups of pickle relish


1/2 -3/4 cup of mayo


salt and pepper.





mix all together and let sit in fridge for at least an hour.





Really good an really simple.





i don't like eggs in chicken salad either. I like it simple.


grapes and apples in chicken salad doesn't sound to good either.
just omit the eggs.DUH? if u dont like onions, damn the onions.
chicken, mayo ,red grapes ,walnuts
I do not know if you wanted chicken pasta or sandwich filling, so I wil give you one of both, take care.





CHICKEN SALAD


2 large cans chunk chicken breast


1 small onion chopped


1 1/2 ounces cheddar cheese cubed


1 t. minced garlic


1/3 c. roasted salted almonds chopped


1/8 c. sugar


Miracle Whip, mustard, garlic salt, and pepper to taste





CHICKEN FRUIT `N NUT SALAD


3 c. torn salad greens


1 can (5 oz.) chunk chicken, drained


1 med. apple, cored %26amp; sliced


1/2 c. seedless red grapes, cut in half


1/4 c. reduced calorie Ranch salad dressing


Coarsely chopped walnuts for garnish





On salad plates, arrange salad greens, chicken, apple and grapes. Drizzle with dressing. Garnish with walnuts. Makes 2 servings





BOW TIE CHICKEN SALAD


1 box bow tie pasta


1 jar Byerly's Creamy Parmesan dressing


1 cup sunflower seeds, shelled


8 slices crispy bacon (we usually put more in)


green onions (about 8-10)


4 chicken breast cooked and cubed


1 cup of shredded Parmesan cheese





Be sure to prepare a few hours before serving! Boil noodles while cooking chicken and frying bacon. Chop onions, bacon,and chicken and put into a large bowl. Drain noodles and add to bowl. Let ingredients cool a little before adding the dressing.


Stir the ingredients together and refrigerate until serving
San Antonio Chicken Salad





Makes 4 servings





Ingredients:





2 large whole chicken breasts, split, boned and skinned


1/2 cup salsa


1/2 teaspoon ground cumin


1/4 teaspoon salt


1/4 cup sour cream


2 tablespoons mayonnaise


1 ripe avocado


1 cup sliced celery


Bibb or leaf lettuce leaves


4 crisply cooked bacon slices, crumbled





Preparation:





Cut chicken into 1/2 inch cubes. Combine salsa, cumin and salt in 10-inch skillet. Cook chicken in salsa mixture, stirring frequently, until cooked through, about 4 minutes. Transfer contents of skillet to mixing bowl; cover and chill thoroughly.





To serve, combine chicken mixture, sour cream and mayonnaise. Mix well. Peel, seed and coarsely chop avocado. Add avocado and celery to chicken mixture. Mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional salsa on the side.
Chicken Salad With Bacon





INGREDIENTS:


3 cups cooked diced chicken


4 strips bacon, cooked and crumbled


1 can (8oz) sliced water chestnuts, drained


2 ribs celery, thinly sliced


1 cup seedless green grapes, halved


3/4 cup mayonnaise


1 tablespoon parsley, fresh or dried


2 tablespoons finely minced green onions


1 teaspoon lemon juice


1/4 teaspoon ground ginger


dash Worcestershire sauce


salt and pepper, to taste


PREPARATION:


Combine first chicken, bacon, water chestnuts, celery, and grapes in a large bowl; set aside. In a small bowl, whisk together remaining ingredients; combine with chicken mixture, using as much or as little as necessary to moisten as desired.





You may add a little more mayonnaise if you like a creamier salad. Chill and stir again before serving.


For a luncheon dish, serve over slices of ripe avocado and lettuce leaves.


Serves 4 to 6.
http://chicken.betterrecipes.com/chicken鈥?/a>


lots of recipes here
Cajun Chicken Salad





2 cups cooked chicken -- chunked


1 tablespoon lemon juice


1 teaspoon cayenne pepper


1 teaspoon garlic powder


1/2 teaspoon white pepper


1 teaspoon dried basil


1/4 teaspoon dried thyme leaves


2 cups iceberg lettuce -- torn into 1-inch pieces


1 cup romaine lettuce -- torn into 1-inch pieces


1 medium green pepper -- chopped


1 cup mushrooms -- sliced


1 cup cauliflower flowerets


1 cup grated carrots


1/2 cup sunflower seeds





Combine chicken, lemon juice, cayenne pepper, garlic powder, white pepper, basil and thyme in a medium-sized mixing bowl. Mix well. Cover and refrigerate for 1 hour.


Combine lettuces, green pepper, cauliflower, mushrooms and carrots in a large salad bowl. Toss to distribute evenly. Add chicken (including marinade). Sprinkle with sunflower seeds.





SERVES 4


Ready in: 1 hour, 20 minutes
Use mayo, canned cooked carrot coins (cut in half), canned peas, and canned whole potatoes (dice them). Boil chicken breast with half an onion and a clove of garlic. When the chicken is done, shred it finely. Mix the carrots, peas, potatoes, and chix with the mayo.





Or you can use diced celery, onions, and chix and mix together with mayo. If you want you can also add grapes and nuts to make it a deluxe chix salad.
Chicken Salad Marie Louise





2 cups diced chicken


1/4 cup nuts ( I use walnuts or almonds)


1/4 cup celery


1/4 cup white grapes (halved)


1/4 cup fresh pineapple (you can use canned, but not as good)





Toss above ingredients together.





1/2 cup Miracle Whip


1/2 whipped topping


1/4 tsp salt


1/4 fresh ground pepper





Mix these ingredients together and combine with chicken mixture.





You can make this very impressive, if you scoop the fruit out of 1/2 a pineapple and replace it with your salad. I you are not familiar with fresh p[ineapple, always remember to cut away the core as it is very bitter.
Avocado Chicken Salad (Paula Deen)





Difficulty: Easy


Prep Time: 10 minutes


Yield: 8 servings





Salad:


3 cups cooked, diced chicken


3 cups cooked white rice


2 avocados, peeled, diced, and tossed with 1 tablespoon lemon juice


3/4 cup chopped onion


1 cup mayonnaise


1 to 2 teaspoons pepper


1 teaspoon salt


1/4 cup chopped fresh parsley leaves


Avocado Dressing:


1 large avocado, peeled and mashed with 2 tablespoons lemon juice


1 cup mayonnaise


1/2 cup sour cream


1/2 teaspoon Worcestershire sauce


1/3 cup chopped onion


2 cloves garlic, minced


1 teaspoon salt


Dash cayenne pepper





Thick, crusty bread, multi-grain or sourdough, for serving


Lemon wedges, for garnish





Salad:


Mix all ingredients and chill. Pass with avocado dressing.





Dressing:


Place all ingredients in a food processor and blend until smooth. Chill and serve alongside chicken salad.








Mmmmmm, and one with crispy noodles, cashews and bean sprouts!





Chinese Chicken Salad (Gourmet Magazine)





Difficulty: Easy


Prep Time: 30 minutes


Yield: 8 servings





1 1/2 cups crispy chow mein noodles


3 cups shredded cooked chicken


1 bunch of scallions, cut into 1-inch pieces


1/4 cup dry-roasted unsalted cashew nuts


1 cup minced fresh coriander


1 red bell pepper, cut into julienne strips





For the dressing:


1/2 teaspoon dry mustard, dissolved in 1/2 teaspoon water


1 tablespoon soy sauce


3 tablespoons rice wine vinegar


2 tablespoons hoisin sauce


1 teaspoon ground allspice, or to taste


1 teaspoon sugar


2 tablespoons Asian sesame oil


1/4 cup corn oil


1/2 head of lettuce, shredded


1 bunch soybean sprouts





In a large bowl combine half of the crispy noodles, chicken, scallions, cashew nuts, corriander and the bell pepper.


Make the dressing: In a small bowl whisk together the mustard mixture, soy sauce, vinegar, hoisin sauce, allspice, sugar, and salt and pepper to taste, add the oils in a stream, whisking, and whisk the dressing until it is emulsified.


Toss the chicken salad with enough dressing to coat and mound it on a platter lined with the lettuce, and top with the sprouts and remaining crispy noodles








This is a very simple version as well:





Crunchy Poppyseed Chicken Salad


Prep Time: 15 min


Total Time: 15 min


Makes: 4 servings





4 cups broccoli slaw


2 large red peppers, thinly sliced (about 2 cups)


4 medium carrots, shredded (about 2 cups)


1 can (8 oz) pineapple tidbits, drained


1 package (6 ounces) Oscar Mayer Oven Roasted Chicken Breast Cuts (or 1 cup chopped cooked chicken


陆 cup Kraft Special Collection Creamy Poppyseed Dressing


录 cup cashews





Combine all ingredients except dressing and cashews in a large bowl. Add dressing and toss to coat. Sprinkle with cashews.





Calories: 320 per serving

What is the best ever chicken salad recipe?

Thanks!What is the best ever chicken salad recipe?
I have tried many types. I prefer to serve one with grapes, celery, green onions, chopped walnuts, celery seed, cracked pepper, mayo, dijon. Fine dice chx %26amp; mix well with others. 1/4 large chx chunks after mixing. NO SALT.What is the best ever chicken salad recipe?
Add walnuts and cranberries to a chicken salad made with mayo and celery. It gives it a zing, and a sweetness. Simply delicious.
I think that's subjective as everybody's taste buds are different. Do you mean homemade or store-bought? My mom made a chicken salad that had cabbage and toasted almonds in it. And I think raisins but I'm not a fan of those. If you want to purchase -- Whole Foods and Bristol Farms make excellent chicken salads. Not sure if those stores are near you. Why don't you do a search on the web for 'best chicken salads' and see what results you get. There might even be testimonials or reviews. Those are always helpful.

Does anyone know of a good copy of TGI Friday's Shanghai chicken salad recipe?

I loved the cilantro-lime dressing and can't seem to find one that's even close.Does anyone know of a good copy of TGI Friday's Shanghai chicken salad recipe?
Ingredients


- 1/2 cup rice vinegar


- 1/3 cup plus 3 tablespoons soy sauce


- 1/2 cup hoisin sauce


- 1 1/2 tablespoons grated fresh ginger


- 1/4 cup toasted sesame oil


- 1 1/2 pounds boneless, skinless chicken breasts


salt and pepper to taste


- 1/2 head Napa cabbage, shredded


- 1 large red bell pepper, thinly sliced


- 1 bunch scallions


- 1 cup chow mein noodles





Servings: 6


Prep Time: 20 minutes


Cook Time: 15 minutes








Directions





In a medium bowl, whisk vinegar, 3 tablespoons of soy sauce, hoisin suace,ginger and sesame oil together.


Place chicken in a single layer into a roasting pan.


Pour 1/2 cup of the vinegar mixture over chicken; reserve remaining vinegar to use as a dressing.


Add remaining 1/2 cup soy sauce and 3 cups of water to the roaster.


Bring to a boil over medium high heat on stove top.


Cover, reduce heat and simmer chicken until done. (Approximately 10 minutes)


Transfer chicken to a plate and refrigerate until cool.


Shred chicken and place in a large salad bowl.


Add 2 tablespoons of dressing, salt and pepper and toss.


Add cabbage, bell pepper, scallions, and remaining dressing and toss.


Sprinkle wiht chow mein noodles.Does anyone know of a good copy of TGI Friday's Shanghai chicken salad recipe?
Try here! http://www.topsecretrecipes.com/home.asp
Just http://www.google.com/ It.
Shanghai Chcken Salad





1/2 cup rice vinegar


3 tablespoons soy sauce


1/2 cup soy sauce


1/3 cup hoisin sauce


1 1/2 tablespoons grated fresh ginger


1/4 cup toasted sesame oil


1 1/2 lbs boneless skinless chicken breasts


salt, to taste


pepper, to taste


1/2 head shredded napa cabbage or Chinese cabbage


1 large red bell pepper, stemmed, seeded, and thinly sliced


1 bunch scallions, thinly sliced on the diagonal


1 cup chow mein noodles


4 servings





1. Whisk vinegar, 3 tbsp soy sauce, hoisin sauce, ginger, and sesame oil together in medium bowl. Place chicken in single layer in Dutch oven. Pour 1/3 cup vinegar mixture over chicken breast, reserve remaining vinegar mixture to use as dressing. Add remaining 1/3 cup soy sauce and 3 cups water to pot. Bring to boil over high heat. Cover, reduce heat to low, and simmer chicken until cooked through, 7 to 10 minutes.


2. Transfer chicken to plate, cover loosely with plastic wrap, and refrigerate until cool enough to handle. Shred chicken into long thin strands using two forks.


3. Transfer chicken to large serving bowl, toss with 2 tbsp of reserved vinegar mixture and season with salt and pepper. Add cabbage, bell pepper, scallions, and remaining vinegar mixture and toss to combine. Sprinkle with chow mein noodles and serve.





Cilantro Lime Dressing





Ingredients:





* 1 cup plain, fat-free, or low-fat yogurt


* 1 tablespoon minced cilantro


* 2 tablespoons minced scallion


* 2 tablespoons fresh lime juice


* Salt to taste





Preparation:


1. In a small bowl, combine the yogurt, cilantro, scallions and lime juice.


2. Add salt to taste.


3. Set aside for at least an hour to allow flavors to meld. Will keep 3 to 4 days in refrigerator.

Looking for a salad recipe that has fresh broccoli,fried bacon,mayonnaise,vinegar,sugar and shredded cheese.?

I want to add please, and Thank You very much, I also add fresh cauliflower.Looking for a salad recipe that has fresh broccoli,fried bacon,mayonnaise,vinegar,sugar and shredded cheese.?
Tossed Broccoli Salad


Yield: 8-10 servings





Salad:


2 lbs. broccoli (chopped)


1/2 lb. bacon, cooked and crumbled


2 c. shredded mozzarella cheese


1/2 med. red onion, chopped





Dressing:


1 c. mayonnaise


1/2 c. sugar


2-3 T. cider vinegar


salt


pepper





Mix broccoli, bacon, cheese %26amp; onion. Mix dressing ingredients, and add to broccoli mixture, tossing to coat. Refrigerate until ready to serve.


--------------------------------------鈥?br>




Broccoli-Cauliflower Salad





1 head of broccoli, cut into small pieces


1/2 head of cauliflower, cut into small pieces


1 med. red or sweet onion, sliced.


2 c. of shredded cheddar cheese


陆 c. dry peanuts or cocktail peanuts


1/2 c. raisins


Combine the above and refrigerate.





Dressing:


1 cup Mayo


1/4 cup sugar


3 tsp. of red wine vinegar





Mix and refrigerate the following for at least 1 hour, then toss with salad.





Just before serving, top salad with dressing and add 1 pkg. of real bacon bits or 6-8 slices crisp bacon and 陆 cup sunflower seeds.Looking for a salad recipe that has fresh broccoli,fried bacon,mayonnaise,vinegar,sugar and shredded cheese.?
well it seems to me that you have the recipe right there ......... put all the ingredients you just mentioned in a bowl and toss it and mix the mayo, vinegar, and sugar together and pour over your salad.
Bacon Layered Salad





1 lg Head cauliflower


1 Head lettuce; torn


1 pk (10-oz) frozen peas


1 ct (8-oz) sour cream


1 c Mayonnaise


1 c Grated Parmesan cheese


1 lb Bacon; cooked, crumbled





Instructions:


Separate cauliflower into flowerets. Layer lettuce, cauliflower %26amp; peas in


that order in a 3-quart bowl. Combine sour cream %26amp; mayonnaise, mixing well.


Spread evenly over top, sealing to edge of bowl. Sprinkle with remaining


ingredients in order listed. Cover bowl tightly %26amp; chill overnight. Yields


8-10 servings.

Please help I've being looking for a Cornbread Salad recipe?

I'v being looking everywhere and cant find a good one at all does anyone make it and if so can i have your reciep. thanks so much.Please help I've being looking for a Cornbread Salad recipe?
Cornbread salad with chopped tomatoes, hard-cooked eggs, and mayonnaise, along with other vegetables, bacon, and prepared crumbled cornbread.


INGREDIENTS:


1 skillet or pan of cornbread, baked and cooled


7 to 9 slices bacon, cooked until crispy, drained and crumbled


1/2 cup chopped onion


1/2 to 1 cup green bell pepper, chopped


2 large tomatoes, chopped


1 to 2 hard-cooked eggs, chopped


1 cup mayonnaise, or to moisten


salt and pepper, to taste


PREPARATION:


Crumble corn bread; add bacon, onion, peppers, tomatoes, and hard-cooked eggs. Gently stir in mayonnaise until well moistened, as much or as little as desired. Taste and add salt and pepper, to taste.Please help I've being looking for a Cornbread Salad recipe?
1 (7.5 ounce) package corn bread/muffin mix


1 (16 ounce) can canned chopped green chile peppers


1/8 teaspoon ground cumin


1/8 teaspoon dried oregano


1 pinch rubbed sage


10 slices bacon


1 cup mayonnaise


1 cup sour cream


1 (1 ounce) package dry Ranch-style dressing mix


2 (15.5 ounce) cans pinto beans, drained and rinsed


1 (10 ounce) can whole kernel corn, drained


3 medium tomatoes, chopped


1 cup chopped green pepper


1 cup chopped green onion


2 cups shredded Cheddar cheese





Preheat the oven to 400 degrees F (200 degrees C). Prepare the cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into the finished batter. Spread into a greased 8 inch square pan.


Bake for 20 to 25 minutes in the preheated oven, or until the top springs back when lightly pressed. Set aside to cool completely.


In a small bowl, stir together the mayonnaise, sour cream, and Ranch dressing mix. Set aside. Wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. Crumble, and set aside.


Crumble half of the cornbread into the bottom of a 9x13 inch baking dish. Pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese. Repeat the layers ending with cheese on top. The dish will be very full. Cover and refrigerate for 2 hours before serving.
Hi,Tammy..glad you asked this question....my aunt used to make this salad %26amp; just the other day I was thinking about it..sooooo good....even my children loved it when they were small...now thanks to you...%26amp; Esther, I have the very same recipe she used..