Reviewed: Mar. 2, 2008

This recipe sounded so different that I just had to try it and can honestly say that I am glad that I did! Very unique and tastey salad. Will make again for sure.

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1 user found this review helpful

Reviewer:

GOGOBLUES

Cooking Level: Intermediate

Home Town: Wauwatosa, Wisconsin, USA

Living In: West Allis, Wisconsin, USA

Reviewed: Sep. 25, 2007

I get so many compliments on this salad. It is wonderful!!!

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2 users found this review helpful

Reviewer:

DCLEMENTS

Reviewed: Feb. 28, 2006

The onion and peppers over powered the salad. next time I will cut them down more.

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4 users found this review helpful

Reviewer:

AMY23G

Cooking Level: Beginning

Home Town: Scranton, Pennsylvania, USA

Living In: Mount Pleasant, South Carolina, USA

Reviewed: Feb. 6, 2006

This was edible, but why not just eat the cornbread without the extra calories? Such a weird mixture of flavors. It must be a regional thing. My husband and I are from the Mid-Atlantic and neither one of us liked this.

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1 user found this review helpful

Reviewer:

shenyd

Cooking Level: Intermediate

Reviewed: Jun. 26, 2005

This was ok. I brought it to a family reunion and people liked it, but I personally didn't care for it all that much. Just a little too dry and bland. Maybe as one reviewer did I should have used less cornbread. It's different though and pretty.

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8 users found this review helpful

Reviewer:

VALENZANO

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

Reviewed: Oct. 30, 2004

The ruler I use for the success of a recipe is "how many copies of this recipe do people want?" This recipe was a total success. At least four people at the dinner asked for it. I used green/orange bell pepper (for added color)and made the corn bread in a cast iron skillet in the oven (added crispness). AWSOME. Thanks Amy!

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10 users found this review helpful

Reviewer:

CHEF24CARAT

Reviewed: Sep. 4, 2004

Not a bad variation if you really like onions. It is simpler than the Cornbread Salad 1 recipe (which I still prefer) for more colorful presentation consider layters of chopped lettuce, celery, black olive, chopped cooked egg whites. Roasted peppers (yellow or orange make a nice addition) as do a few roasted chipotle or jalapeno peppers.

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7 users found this review helpful

Reviewer:

KENNYT

Reviewed: May 6, 2003

When I first read this recipe I thought it sounded a little strange but we love corn bread and this salad was so good. My family just loved it. You just have to try it.

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12 users found this review helpful

Reviewer:

love2cook

Reviewed: Mar. 28, 2003

Excellent summer salad. One of my most requested recipes.

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8 users found this review helpful

Reviewer:

Two Pooches

Cooking Level: Expert

Living In: Fairview, North Carolina, USA

Reviewed: Jan. 27, 2003

After fixing this for a Ladies' Luncheon, everyone asked me for this recipe! I think that the sweet pickles and juice are the secret to this dish. I use real bacon pieces instead of cooking bacon and just mix all ingredients together in a bowl. It is just as good and cuts the prep time!

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10 users found this review helpful