---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Cornbread Salad
  Categories: Salads, Breads, S_living
       Yield: 8 Servings
  
 ---------------------------NORMA WRENN NPXR56A&B---------------------------
   8 1/2 oz Pkg corn muffin mix
       2 c  Packed, torn romaine lettuce
       2    Stalks celery; chopped
       1 lg Tomato; seeded; chopped
       1 lg Green pepper; chopped
       1 sm Purple onion; chopped
     1/4 c  Olive oil
     1/4 c  Lemon juice
   1 1/2 ts Dry mustard
     1/2 ts Salt
     1/2 ts Pepper
     1/2 c  Mayonnaise
     1/2 c  Chopped pecans
     1/4 c  Chopped green onions
  
   Bake muffin mix accoring to package directions in an
   8-inch square pan. Cool 10 minute.  Remove cornbread
   from pan; cool and cut into cubes. Place cubes on a
   baking sheet; bake at 250 degrees for 1 hour.
   
   Combine lettuce, celery, tomato, green pepper and
   purple onion; toss. Combine olive oil and next 4
   ingredients. Pour olive oil mixture over salad. Stir
   in cornbread and mayonnaise. Sprinkle with pecans and
   green onions before serving.
   
   []Cut cornbread into cubes; toast the cubes until
   golden. Cornbread adds a crunchy texture to this
   colorful salad.
   
   Source:  Southern Living Five-Star Recipe Collection,
   Oxmoor House
  
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