MochaBean04
Senior Cook
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.
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.