Hidden Valley salad

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Senior Cook
Nov 17, 2004
Buffalo, NewYork
I have this recipe from the hidden vally website but i dont like corn bread. is there another substitute that i can use instead of corn bread that will go well with this recipe???

1 cup
Hidden Valley® Spicy Ranch Dressing, divided

Cornbread muffins, very dry, coarsely crumbled, divided

1 can (2-1/4 oz.)
Sliced ripe olives, drained

1 can (16 oz.)
Pinto beans, rinsed and drained

1 can (11 oz.)
Whole kernel sweet corn, drained

1 cup
Diced bell pepper, assorted colors

2 cups
Shredded cooked chicken

1/2 cup
Diced red onion

1 cup
Seeded & diced tomatoes (about 2 medium)

1/2 cup
Shredded Cheddar cheese

In large clear salad bowl or trifle dish, layer half of the cornbread, followed by next three ingredients. Top with 1/2 cup of the dressing. Layer next four ingredients, remaining cornbread, and remaining dressing. Sprinkle with cheese. Cover and refrigerate several hours or overnight.

Makes 6-8 servings.
I dare say you might find that you like cornbread this way with all those other lovely ingredients soaking it up. Can't think of an acceptable substitute for you.
Well, I would go with a bakery bread that you like. Some sort of dense peasant bread. Cut into chunks, but you prob. don't want to marinate it overnight - maybe a couple of hours at the most, so it doesn't turn to mush.

I love sourdough bread, but it's kind of airy. If I used that, I would toss the salad with the bread and let it sit maybe an hour.


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