Hidden Valley salad

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MochaBean04

Senior Cook
Joined
Nov 17, 2004
Messages
204
Location
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

6
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.
 

mudbug

Chef Extraordinaire
Joined
Sep 9, 2004
Messages
11,166
Location
NoVA, beyond the Beltway
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.
 

QSis

Washing Up
Joined
Oct 16, 2004
Messages
2,488
Location
Boston area
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.

Lee
 

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